Step 2

Cover diced Idaho® potatoes with cold water and add 1 tablespoon kosher salt. Bring to a boil and cook until just tender.

Step 3

Drain and shock to cool. Combine cooled potatoes with remaining ingredients through mashed potatoes in a large bowl and mix gently but completely.

Step 4

Taste for seasoning.

Step 5

Refrigerate 1 hour until well chilled.

Step 6

Have pans of flour ready, seasoned with salt and pepper, egg white/buttermilk mixture and Idahoan Instant Mash Potato Flakes for breading.

Step 7

Using a #12 (2-2/3 oz) disher, scoop portions of potato salad into the seasoned flour, coat well and shake off excess flour. Dip floured potato salad into buttermilk mixture and finally roll in potato flakes.

Step 8

Place on sheet pans to hold for service.

Step 9

At service, deep fry 350°F for 15-20 seconds until crispy on the outside and still cold inside.