3/4 cup water
1/4 cup margarine
1 tsp. onion, minced
1/8 tsp. salt
1/2 cup instant potatoes, dry
1/4 cup flour
2 med. eggs
2 cups sour cream
1 cup chives, chopped

Serves 8

From Carolyn's Kitchen 

Preheat oven to 400 degrees.
Heat water, margarine, onion, and salt to a rolling boil in a 1 1/2 qrt. saucepan.
Stir in potatoes and flour.
Stir vigorously over low heat just until the mixture forms a ball, (about 1 min.).
Remove from heat and beat in eggs until smooth.
Drop by heaping tsp. onto and un-greased cookie sheet.
Cook until puffed and golden about 30 min.
Serve with Sour cream and chives.

Note:
These can be served immediately or cool covered and refrigerated for no longer than 2 days. 
Do not refrigerate with the the topping on.