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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
  • Total Time
    Prep: 35 min. Bake: 10 min.
  • Makes
    12 servings (2 puffs each)


  • 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 greased baking sheets. Bake 7-9 minutes or until golden brown.
  • Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.
Nutrition Facts
2 puffs: 248 calories, 7g fat (4g saturated fat), 16mg cholesterol, 466mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 5g protein.
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  • justmbeth
    Dec 28, 2017

    Unique way to serve mashed potatoes! It does make quite a few but I froze so we can have again for another meal.

  • ccolor1
    Aug 13, 2015

    Fantastic way to use left over mashed potatoes! I did add about 1 ounce of cream cheese but that was my only change and it made a wonderful crispy outside, creamy interior with NO deep frying. I froze a bunch and made the mistake of trying to thaw a couple before baking - don't bother!! Bake from frozen and bask in the accolades. Thanks so much for the recipe.

  • fascinator
    Feb 28, 2015

    I made extra potatoes and used leftovers to make these. I used a cookie dough scope so they were the same size. Love that they are crispy on the outside and creamy inside. Fast for supper.

  • gld2bmom
    Nov 17, 2013

    My family loved these! A perfect potato side dish and a great change of pace from mashed or boiled potatoes! Since you can freeze these until you are ready to bake them, the potato puffs are very convenient to make on a busy weeknight! Next time, I'll try adding green onions and bacon bits prior to freezing, for a loaded baked potato taste!

  • sinck1
    Nov 9, 2013

    Recommened My Kid love these..... Ok my wife too. Really suggest making as stiff as possible so careful when orinally mashing not to make too runny

  • EllenGregory
    Nov 7, 2013

    My family really likes these. I added some cream cheese to boost the flavor. I will definitely make them again.

  • afoth73
    Oct 25, 2013

    These were really good! I also added some sour cream and chives and it added a lot of good flavor! I thought they could have used more salt and some pepper. I added some after they came out of the oven and they were super yummy!! I will definitely make these again!

  • jleathers
    Oct 22, 2013

    These are delicious. They do take some time to make, but are yummy in the end. I added some cream cheese and chives to the potato mixture to kick the flavor up a bit.

  • dublinlab
    Oct 15, 2013

    Excellent. They seemed kind of time consuming when l started but well worth it. Everyone loved them, they looked so nice too.