Crunchy Potato Mounds

By dette

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
3

Prep: 30 min. + chilling Bake: 30 min.30

Ingredients

• 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 (4 ounces) shredded Swiss cheese
• 1/4 cup finely chopped onion
• 1/4 cup milk
• 1 egg, lightly beaten
• 1 teaspoon yellow mustard

Preparation

Step 1

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 15-in. x 10-in. x 1-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. Yield: 5 dozen (1 cup sauce).



Nutrition Facts: 1 appetizer equals 64 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 166 mg sodium, 8 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.