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Crispy Potato Puffs

Total Time

Prep: 35 min. Bake: 10 min.

Makes

12 servings (2 puffs each)

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
Crispy Potato Puffs Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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