Instructions: Preheat the oven to 400 degrees.

Place the potatoes in a soup pot and add just enough water to cover them. Bring to a boil over high heat then reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender. Drain off the water, mash, and allow to cool.

Coat a baking sheet with nonstick cooking spray. In a small saucepan, saute the onion in the olive oil over medium heat until tender. Add the sauteed onion, cracker crumbs, salt, and pepper to the mashed potatoes, remash.

With your hands, roll into balls and place on the baking sheet. Brush with the egg yolks and bake for 40 to 45 minutes, or until crusty brown.

This recipe yields 24 large puffs.

Yield: 24 puffs

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