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Crispy Potato Puffs
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
12 Servings
Prep: 35 min. Bake: 15 min.
Ingredients
4 pounds cubed peeled potatoes (about 9 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
Place potatoes in a large saucepan; add water to cover. Bring to a
boil. Reduce heat; cover, uncovered, 15-20 minutes or until tender.
Drain; return to pan.
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.
In a shallow dish, combine cornflakes and sesame seeds. Shape potato
mixture into 1-1/2-in. balls; roll in cornflake mixture.
Place on baking sheets; cover and freeze until firm. Transfer to
resealable plastic freezer bags. Freeze up to 3 months.
To serve: Preheat oven to 400°. Place frozen potato puffs on
greased baking sheets. Bake 15-17 minutes or until golden brown and
heated through. Yield: 12 servings (2 puffs each).
© Taste of Home 2013
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Crispy Potato Puffs
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Nutrition Facts:
1 potato puff equals 124 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 233 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein.
© Taste of Home 2013