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Cheesy Potato Puffs
This Cheesy Potato Puffs recipe is a great side dish or appetizer. Crunchy cheese crackers coat these delicious puffs of mashed potatoes.
Course
Side
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
40
minutes
minutes
Servings
20
puffs
Calories
91
kcal
Author
Tonia Larson
Ingredients
¾
cup
water
2
tablespoon
butter
1 ¼
cup
milk
1
cup
Crystal Farms Finely Shredded Sharp Cheddar Cheese
1
teaspoon
salt
¼
teaspoon
garlic powder
1 ⅓
cup
instant potato flakes
1
egg
beaten
¾
cup
crushed cheese crackers
Instructions
Preheat the oven to 350˚F. 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˚F.
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
Notes
Store leftovers in an airtight container in the fridge for 2-3 days or in the freezer for up to four weeks.
Nutrition
Serving:
1
puff
|
Calories:
91
kcal
|
Carbohydrates:
5
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
25
mg
|
Sodium:
236
mg