Crunchy cornflakes and sesame seeds surround a velvety potato filling in these adorable puffs. They make the perfect side dish.
—EVA TOMLINSON BRYAN, OH
PREP: 35 MIN. • BAKE: 10 MIN. • MAKES: 12 SERVINGS (2 PUFFS EACH)
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
1. Place the potatoes in a large saucepan; add water to cover and bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan.
2. Mash the potatoes, gradually adding the milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, for 2 hours or until firm enough to shape.
3. Using a shallow dish, combine the cornflakes and sesame seeds. Shape the potato mixture into 1 1/2-in. balls; roll in the cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown.
FREEZE OPTION Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer them to resealable plastic freezer bags. Freeze up to 3 months. To use them, preheat the oven to 400°. Place the frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.