That reminds me of an old recipe from the 70s called potatoes Lorette I think. After the eggs are beaten in the mixture is dropped by big spoons full into hot oil and fried til golden. Then can then be frozen and reheated in hot oven. Back then we made them ahead for parties and kept them on those Salton warming trays at the parties. Always a hit.
mr stitchnripper can’t have cow dairy protein (not lactose intolerant. Gives him migraines) but butter is okay. I am in charge of thanksgiving mashed potatoes and use russets. Sometimes cook in Instant Pot depending on how much we need. Then drain, add salt and we like white pepper, mash in kitchen aid bowl and then use whisk. I add a lot of
butter. A lot. And if needs thinning add the hot potato water a little at a time. Another case of pot always licked clean.