Crunchy Potato Mounds Recipe
Crunchy Potato Mounds Recipe photo by Taste of Home

Crunchy Potato Mounds Recipe

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This is one of my favorite appetizer to serve to guests and at potlucks. These crunchy little bites disappear fast.—Mary E. Relyea, Canastota, New York
TOTAL TIME: Prep: 30 min. + chilling Bake: 30 min.
MAKES:60 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling Bake: 30 min.
MAKES: 60 servings


  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • 2 tablespoons plus 1/2 cup mayonnaise, divided
  • 3-1/2 cups crushed cornflakes
  • 2 cups cold homemade mashed potatoes (without added milk and butter)
  • 2 cups finely chopped fully cooked ham
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/4 cup finely chopped onion
  • 1/4 cup milk
  • 1 egg, lightly beaten
  • 1 teaspoon yellow mustard

Nutritional Facts

1 appetizer equals 64 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 166 mg sodium, 8 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. In a small bowl, combine the Dijon mustard, honey and 2 tablespoons mayonnaise until smooth. Cover and refrigerate until serving.
  2. Place cornflakes in a shallow bowl. In another bowl, combine the mashed potatoes, ham, cheese, onion, milk, egg, yellow mustard and remaining mayonnaise. Shape into 1-in. balls; roll in cornflakes.
  3. Place in three greased 15-in. x 10-in. x 1-in. baking pans. Cover and refrigerate for at least 1 hour.
  4. Bake at 350° for 30 minutes or until golden brown. Serve warm with mustard sauce. Yield: 5 dozen (1 cup sauce).
Originally published as Crunchy Potato Mounds in Country Woman Christmas Annual 2008, p45

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Reviewed Jan. 28, 2011

"used crushed potato chips instead of cornflakes..could use a variety of meats...pepperoni..bacon...even cooked crumbled burger...etc. Also, could play around with the dip...more or less of the ingredients... great little appetizer to "adjust" to your likes!"

Reviewed Jan. 24, 2011

"I need to add: I used turkey ham instead of regular. They were even better cold."

Reviewed Jan. 24, 2011

"This is an easy recipe to follow. If I did it again I would make the sauce a little sweeter and also maybe find something else for the breading. The cornflakes seem a little chewy and a little too sweet. Over all a really good finger food."

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