Crispy Potato Puffs
Crispy Potato Puffs takes about 50 minutes from beginning to end. This lacto ovo vegetarian recipe serves 12 and costs 53 cents per serving. One portion of this dish contains roughly 7g of protein, 8g of fat, and a total of 202 calories. This recipe from Taste of Home requires butter, cornflakes, salt, and potatoes. 480 people were glad they tried this recipe. It works well as a very affordable side dish. With a spoonacular score of 76%, this dish is pretty good. Try Reese’s Puffs Rice Crispy Treats, Potato Puffs, and Potato Puffs for similar recipes.
Servings: 12
Preparation duration: 35 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup butter, cubed
1-1/2 cups crushed cornflakes
1/2 cup 2% milk
4 pounds cubed peeled potatoes (about 11 cups)
1-1/2 teaspoons salt
6 tablespoons sesame seeds, toasted
1/2 cup shredded cheddar cheese
Equipment:
sauce pan
frying pan
bowl
baking sheet
oven
Cooking instruction summary:
Directions 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. 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. In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. 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°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through. Yield: 12 servings (2 puffs each). Originally published as Potato Puffs in Taste of Home Christmas AnnualAnnual 2011, p23 Nutritional Facts 1 potato puff equals 124 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 233 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
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.
2. Drain; return to pan.
3. Mash potatoes, gradually adding milk, butter and salt; stir in cheese.
4. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape.
5. In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture.
6. Place on baking sheets; cover and freeze until firm.
7. Transfer to resealable plastic freezer bags. Freeze up to 3 months.
8. To serve: Preheat oven to 400°.
9. Place frozen potato puffs on greased baking sheets.
10. Bake 15-20 minutes or until golden brown and heated through.
Nutrition Information:
covered percent of daily need
