|Water||3⁄4 Cup (12 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Instant minced onion||1 Teaspoon|
|Instant mashed potatoes||1⁄2 Cup (8 tbs) (Dry)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs) (Have Ready At Serving Time)|
|Chopped green onions/Snipped chives||1⁄4 Cup (4 tbs) (Have Ready At Serving Time)|
Heat oven to 400°.
Heat water, margarine, onion and salt to rolling boil in 1 1/2 quart saucepan.
Stir in potatoes and flour.
Stir vigorously over low heat just until mixture forms a ball, about 1 minute.
Remove from heat.
Beat in eggs until smooth.
Drop dough by heaping tablespoonfuls onto ungreased cookie sheet.
Cook until puffed and golden, about 30 minutes.
Cool; cover and refrigerate no longer than 2 days.