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Crunchy Potato Mounds

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
    5 dozen (1 cup sauce)

Ingredients

  • 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 shredded Swiss cheese
  • 1/4 cup finely chopped onion
  • 1/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon yellow mustard

Directions

  • In a small bowl, combine the Dijon mustard, honey and 2 tablespoons mayonnaise until smooth. Cover and refrigerate until serving.
  • 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.
  • Place in three greased 15x10x1-in. baking pans. Cover and refrigerate for at least 1 hour.
  • Bake at 350° for 30 minutes or until golden brown. Serve warm with mustard sauce.
Nutrition Facts
1 each: 64 calories, 3g fat (1g saturated fat), 9mg cholesterol, 166mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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