This is a great way to use up leftover mashed potatoes. You don’t need specific measurements of really anything. Crisp on the outside, creamy on the inside. These can be made with almost anything that can be mashed. Squash, sweet potatoes, you name it. I made the bread crumbs by tossing some stale sweet wheat in the food processor and then spreading the crumbs on a cookie sheet in the oven a few minutes to toast and dry them. If you’re using up Thanksgiving leftovers, you could use rolls. Whatever you have on hand is worth a shot!