Taste of Home
Crispy Potato Puffs
TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min.
YIELD: 12 servings.
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
Ingredients
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4 pounds cubed peeled potatoes (about 11 cups)
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1/2 cup 2% milk
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1/4 cup butter, cubed
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1-1/2 teaspoons salt
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1/2 cup shredded cheddar cheese
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1-1/2 cups crushed cornflakes
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6 tablespoons sesame seeds, toasted
Directions
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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.
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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.
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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.
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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