large baking potatoes, cut into large chunks
Tbs unsalted butter
oz crumbled blue cheese
Salt, to taste
Freshly ground pepper, to taste
large eggs, lightly beaten
cups panko breadcrumbs
1. Bring a large saucepot of salted water to a boil over high heat. Add potatoes and cook 16 to 18 minutes or until tender. Drain. 2. Return potatoes to pot and mast until smooth. Add butter and milk and mash until the butter melts. Remove from heat; add cheese, salt and pepper.. Let cool slightly. 3. Add salt and pepper to eggs in a shallow bowl and whisk to combine. Place breadcrumbs on a large plate. 4. Lightly flour hands and form about 1 Tbs of mashed potato mixture into desired shape. Dip into egg mixture, turning to coat slightly. Dredge in breadcrumbs, turning to coat all sides. Place coated potato puffs on a greased baking sheet. Cover pan loosely with plastic wrap and refrigerate for at least 1 hour. 5. Preheat oven to 425. Coat potato puffs liberally with cooking spray. Bake for 15 minutes. Gently flip and bake 7 to 10 minutes or until golden.