Instructions: Preheat oven to 375F. Pierce franks all over with a fork. Pour half of butter into a mixing bowl. Add milk, salt and pepper, then add riced potatoes and beaten egg yolks. (If using instant mashed potatoes, omit milk.) Beat thoroughly with wooden spoon until well blended; chill until firm enough to handle. Divide potato mixture into eight parts. Using your hands, form an even layer of potato (about 1/2-inch thick) around each frank. If mixture is sticky, flour hands lightly. Roll first in cornflake crumbs, then in egg white and water mixture, and again in crumbs. Place tater franks on buttered baking sheet so they are not touching, and drizzle with remaining melted butter. Bake in the middle of the oven for 30 minutes or until crisp and golden brown. Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.