Basic Mashed Potatoes: Potato Puffs

Preparation info

  • Difficulty

    Easy

  • Makes

    48

    small

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Method

Add ½ c. grated Cheddar cheese or 2 egg yolks to Basic Mashed Potatoes. Chill. Form into balls; roll in mixture of ¾ c. corn flake crumbs and 3 tblsp. Toasted Sesame Seeds. Freeze on tray until firm. Package, label and return to freezer.

To Serve

Place frozen puffs on baking sheet Brash lightly with melted butter. Bake in hot oven (400°) 20 minutes for small puffs and 30 minutes for medium puffs. To serve without freezing, omit brushing with butter and bake puffs only until they brown, 5 to 10 minutes.