1. Add mustard, Tabasco sauce, and Butter BudsÂ® to mashed potatoes and beat.
2. Fold in stiffly beaten egg whites.
3. Shape into 8 to 12 potato balls.
4. About 15 minutes before serving, brush potato balls with evaporated milk, and roll in crumbs.
5. Bake at 425Â° for 5 to 6 minutes on a nonstick baking sheet.