Cheesy Potato Puffs
Prep time does not include cooling time.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 20 puffs
- 3/4 cup water
- 2 tbsp butter
- 1 1/4 cup milk
- 1 cup Crystal Farms Finely Shredded Sharp Cheddar Cheese
- 1 tsp salt
- 1/4 tsp garlic powder
- 1 1/3 cup instant potato flakes
- 1 egg beaten
- 3/4 cup crushed cheese crackers
Bring water and butter to a boil.
Add milk, cheese, salt and garlic. Bring to a boil, stirring often, remove from heat.
Stir in instant potato flakes.
Temper the beaten egg by stirring in one tablespoon of the potatoes.
Stir the egg mixture into the mashed potatoes.
Put the cheesy mashed potatoes in the fridge and allow them to cool.
Heat oven to 350 degrees.
Make potato balls with a medium dough scoop (about 1 1/2 tablespoons) for even sized balls (or use a spoon).
Roll the mashed potato balls in the crushed cheese crackers.
Bake on a greased baking sheet at 350 degrees, for 8-10 minutes, until puffed and golden