4 c leftover mashed potato
1 Eggland’s Best egg
1/2 c Gold Medal flour
1 Tbsp brown mustard
1 c fine crushed pretzels
1 jar(s) (15 oz.) Cheez Whiz cheese dip
1 c sour cream
In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F. Combine the potatoes with the egg. Mix in the flour and mustard. Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes.
MIX CHEEZ WHIZ and sour cream in 1-quart microwavable bowl until well blended. MICROWAVE on HIGH 2 to 3 minutes or until heated through, stirring every 30 seconds.