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Crispy Potato Puffs

 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 ServingsPrep: 35 min. Bake: 15 min.


  • 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


  • 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.
  • 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 15-20 minutes or until golden brown and
  • heated through. Yield: 12 servings (2 puffs each).

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Crispy Potato Puffs (continued)

Nutritional 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.