Recipe courtesy of Michael Smith, Host,Chef At Large.
large Yukon Gold potato, cut into small pieces
Preheat oven to 350 to 400°F.
In a blender puree raw potato with egg whites. Pour through a strainer into a bowl. Mix enough flour in to strained potato mixture to bring it to a batter consistency. Put mixture into a piping bag fitted with a round tip. Alternately you can use a plastic baggie with a tiny hole snipped in the corner of the bag. Pipe into shapes on a non-stick baking sheet. Bake for 7 to 8 minutes.