Crispy Potato Puffs

We had these cute little puffs with our dinner last night, pretty tasty. This is another potato recipe I got from Taste of Home and was our twenty-second recipe for this quarter. One of the nice things about this recipe was that you can freeze them, so I made a batch this weekend and then just pulled out and baked the ones we wanted for dinner.




Crispy Potato Puffs

4 lbs cubed peeled potatoes (about 11 cups)
1/2 cup 2% milk
1/4 cup butter, cubed
1 1/2 t salt
1/2 cup shredded cheddar cheese
1 1/2 cups crushed cornflakes
6 T sesame seeds, toasted

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm. In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1 1/2 inch balls; roll in cornflake mixture. Place on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To serve, preheat oven to 400 degrees. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated.


I used bread crumbs and didn't toast my sesame seeds, but that seemed to be fine. These were tasty and fun, but the real benefit I saw to having them instead of mashed potatoes is the convenience of being able to pull them out of the freezer on a week night and have an easy side.