Crispy Potato Puffs
- Source
- Magazine clipping (Eat Smart)
- Serves
- 12 (2 puffs each)
- Prep
- 35 min
- Cook
- 15 min
Cornflakes and sesame seeds give big crunch to these adorable puffs.
Ingredients
- 4 lbs. cubed peeled potatoes (about 11 cups)
- 1/2 cup 2% milk
- 1/4 cup butter, cubed
- 1 1/2 tsp. salt
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups crushed cornflakes
- 6 Tbsp. sesame seeds, toasted
Steps
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cover, cook 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.
- In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1 1/2-in. balls; roll in cornflake mixture. Place on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months.
- To serve, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.