Potato lovers will go crazy for this delicious bake from my mother-in-law. The creamy combination of Yukon Golds and sweet potatoes goes well with poultry or roasts. This recipe tastes great reheated, although leftovers are rare.
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
I CREATED this recipe to serve my husband and me, but it's so tasty I also prepare it for special occasions when we have dinner guests.
The secret to the fluffy texture is making sure the potatoes are well drained, and heating the butter and cream before adding them.
-Bessie Hulett, Shively, Kentucky