Friday, August 7, 2015

CRISPY POTATO PUFFS

NOTE: This recipe is listed on this blog because these are quick to make and quick to cook. They do, however, need to be frozen for a couple of hours (up to 3 months) before baking.

2 lbs cubed peeled potatoes
1/4 cup milk
2 tbsp butter, cubed
3/4 tsp salt
1/4 cup shredded cheddar cheese
3/4 cup crushed cornflakes cereal
3 tbsp toasted sesame seeds

Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat, cover and simmer until tender, approximately 10-15 minutes. Drain.

Mash the potatoes while gradually adding the milk, butter, and salt. Stir in the cheese.

Transfer potatoes to a large bowl with lid, cover and refrigerate until firm, at least 2 hours.

Combine the cereal and seeds in a shallow dish or a pie plate.

Shape chilled potato mixture into 12 balls of 1 1/2-inch diameter; roll in the cereal mixture.

Place balls on a cookie sheet, cover and freeze until firm. (These may be transferred to baggies and stored in freezer for up to 3 months.

Preheat oven to 400 degrees.
Grease cookie sheet and place potatoes on the greased cookie sheet.

Bake at 400 degrees 15-20 minutes or until golden brown and heated through.







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