Potato Puffs

By Maverick19

Ingredients

• 4 lbs. potatoes, peeled and cubed (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 cup crushed cornflakes OR crushed Panko Bread Crumbs (i use the Panko)
• 6 Tbsp sesame seeds, toasted

Preparation

Step 1

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat and 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.

3. In a shallow dish, combine cornflakes (or panko) and sesame seeds. Shape potato mixture into 1 1/2 inch balls; roll in cornflake mixture. Place on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags to freeze up to 3 months.

4. To serve, preheat oven to 400 degrees. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated.