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Chino Valley Review | Chino Valley, Arizona

home : features : features July 24, 2014

3/26/2014 8:45:00 AM
Chino Cooks
Change up spud habit with cheesy potato puffs
Courtesy photo
Courtesy photo
Send your recipes for publication to Diane DeHamer at ddehamer@prescottaz.com

(No need to provide a photo)

Diane DeHamer
Feature Writer

These cheesy potato puffs are a nice change from mashed potatoes or French fries and go well with any meat. They put a new and delicious spin on potatoes.

Sesame Potato Puffs

6 medium potatoes

1 cup shredded cheddar cheese,

3 tablespoons sesame seeds (toasted)

1 cup crushed corn flakes

½ cup bread crumbs

½ teaspoon salt

½ teaspoon seasoned salt

½ teaspoon pepper

Peel and boil potatoes until tender. Mash potatoes using milk and butter to the consistency you want. Stir in cheese. Transfer to a large bowl and refrigerate for 1-2 hours or until firm.

In a shallow dish combine crushed corn flakes, sesame seeds, bread- crumbs and salts.

Roll cooled potatoes into 1 ½ inch balls and roll in cornflake mixture. Place on greased baking sheet and bake at 400 degrees 20-25 minutes.

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