Name: Crispy Potato Puffs
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 12 servings
Ingredients: 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

Crispy coating surrounds a velvety potato filling in these adorable puffs. They make a perfect side for meats and poultry. Best of all, the recipe makes 2 dozen, so you can use just the number you need for dinner.—Eva Tomlinson, Bryan, Ohio

Ingredients

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

Instructions

1 Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan.

2 Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape.

3 In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown.