If you have some potatoes that need to be used, this is a recipe for you to try. We had eaten some similar potatoes in a gift package Bettie got from one of her daughters for her birthday so when I found this recipe I decided to give it a try. I made them in tablespoon size balls so that they would heat through in the time allotted and thought I might try them in a larger size next time. I divided the balls in half and rolled some in plain cornflakes and some in cornflakes mixed with some grated Parmesan cheese. We liked both of them. If you want them gluten free, be sure to check the box of corn flakes for ingredients.
The original recipe calls for sesame seeds with the corn flakes if you want to try that.
I think you could use any combo with the corn flakes that your family likes. The main thing here is to have them in your freezer ready to heat and serve.
4 pounds cubed peeled potatoes
½ cup milk
¼ cup butter, cubed
1 ½ teaspoon salt (or to taste)
1 ½ cups crushed cornflakes
6 Tablespoons sesame seeds, toasted optional
Boil cubed potatoes about 15 minutes or until tender when pierced with a sharp knife. Drain and mash potatoes, slowly adding milk and butter, you want a fairly firm texture.
Transfer to a bowl and refrigerate covered for at least two hours.
In a shallow dish, place corn flakes and anything you are adding to the flakes. Roll into 1 ½ inch balls; roll in cornflakes and place on a baking sheet. Cover and freeze until firm. Transfer to resealable freezer containers or freezer bags and freeze up to 3 months.
To serve; preheat oven to 400°F. Place frozen potato puffs on greased baking sheets. Bake 15 to 20 minutes until golden and heated through.
12 servings - 2 puffs each