------------------------------MAIN INGREDIENT------------------------------
      2 c  Mashed potatoes

           Salt and pepper, to taste
           Cheese, any type (optional)
-----------------------------------BATTER-----------------------------------
    1/2 c  Flour

      1    Egg

      1 ts Salt

    1/2 c  Milk

---------------------------------DEEP FRYER---------------------------------
           Oil or lard, sufficient
           For deep frying
  Make mashed potatoes into golf-ball or small balls.  Add cheese(s), as per
  taste.  Freeze for 2 hours, or more.
  Make batter from flour, milk, egg and salt.  Gently dip mashed potato balls
  in batter, being careful that all exposed potato is coated with batter.
  Deep fry in hot oil/fat until golden-brown.
  Serve as a side dish, in place of any other form of potatoe.
  This is a semi-original dish, developed the hard way, from a meal I had in
  a French restuarant in Quebec.   From the very weird kitchen of &&& Dan and
  Bonnie Ceppa &&& + kid-lings