POTATO PUFFS, CHEESY

By MarieR

Ingredients

• 1/2 cup butter or 1 stick
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 cup flour
• 4 eggs divided
• 2 cups shredded cheddar cheese
• 2 cups ore-Ida O'Brien potatoes with onions and peppers
• 1 teaspoon salt

Preparation

Step 1

Preheat oven to 425 degrees coat baking sheet with nonstick cooking spray
In a medium saucepan over medium heat combine butter, milk and sour cream
and cook for 2-3 minutes or until full boil is reached. Add the flour all at once and stir vigorously with a wooden spoon until dough mixture pulls away from the sides of sauce pan and forms a ball.
Continue to cook for another minute or until excess moisture is gone stirring constantly. Transfer to a large bowl and cool for 5 minutes

Beat in eggs one at a time by hand or with a electric mixer on low speed making sure each egg is full incorporated into the dough before adding the next egg. Beat the dough until it is shiny and smooth stir in cheese, potatoes and salt and mix well.
Drop a tablespoon of dough at a time onto backing sheet about 1-1/2 inch apart
Bake for 28- 32 minutes or until golden brown and firm to the touch
serve warm or room temperature