Crispy Potato Puffs

By CandyH

Ingredients

• 4 pounds cubed peeled potatoes (about 11 cups)
• 1/2 cup 2% milk
• 1/4 cup butter, cubed
• 1-1/2 teaspoons salt
• 1/2 cup shredded cheddar cheese
• 1-1/2 cups crushed cornflakes
• 6 tablespoons sesame seeds, toasted

Preparation

Step 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.

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.

3. In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture.

4. Place on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months.

5.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. Yield: 12 servings (2 puffs each).