Crisp Potato Flutes #SP5

• 32 slices white bread (*)
• 3 cups Simply Potatoes Sour Cream and Chive Mashed Potatoes
• 14-12 teaspoon cayenne pepper
• kosher salt
• fresh ground pepper (**)
• 1 egg yolk, mixed with
• 2 tablespoons water
• vegetable oil, for frying

1. Preheat oven to 225 degrees.
2. Line a baking sheet with 2 layers of paper towels.
3. Stack the bread in 8 piles and trim the crusts.
4. Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.
5. In a bowl, combine the mashed potatoes, cayenne and, if needed, salt and freshly ground pepper.
6. Brush the edges of 4 bread rectangles lightly with the egg yolk mixture.
7. Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end.
8. Tightly roll up the bread to form a cylinder; press the ends together to seal.
9. Repeat with the remaining bread and potato mixture.
10. In a large skillet, heat 2 tablespoons oil over medium heat and it shimmers.
11. Add enough rolls to make a layer with a little space between each.
12. Fry, turning occasionally, until well-browned, about 1-1/2 minutes.
13. Transfer to paper towel-lined baking sheet and place in oven.
14. Repeat with the remaining rolls.
15. Serve hot as an appetizer or buffet.
16. * Youll need the squishy kind of sliced bread, not the sturdy home-style kind.
17. ** Taste the filling before adding salt and pepper.
18. It might be good to your taste without adding any more.

white bread, potatoes, cayenne pepper, kosher salt, fresh ground pepper, egg yolk, water, vegetable oil

Taken from www.food.com/recipe/crisp-potato-flutes-sp5-514468 (may not work)