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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Crispy coating surrounds a velvety potato filling in these adorable puffs. They make a perfect side for meats and poultry. Best of all, the recipe makes 2 dozen, so you can use just the number you need for dinner.Eva Tomlinson, Bryan, Ohio Ingredients:
4 pounds cubed peeled potatoes (about 11 cups) |
1/2 cup 2% milk |
1/4 cup butter, cubed |
1-1/2 teaspoons salt |
1/2 cup shredded cheddar cheese |
1-1/2 cups crushed cornflakes |
6 tablespoons sesame seeds, toasted |
Directions:
1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan.
2. Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape.
3. In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture.
4. Place on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months.
5. To serve: Preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through. Yield: 12 servings (2 puffs each).
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