You may also like
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 cup flour
- 4 eggs
- 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
- 2 cups ORE-IDA Potatoes OBrien
Method
- Heat oven to 425F.
- Bring butter, milk and sour cream to full rolling boil in medium saucepan on medium heat, stirring frequently.
- Add flour (all at once); stir vigorously with wooden spoon until mixture forms ball and pulls away from side of pan.
- Cook 1 min.
- or until liquid is cooked off, stirring constantly.
- Spoon into large bowl; cool 5 min.
- Add eggs, 1 at a time, beating with mixer after each addition until well blended.
- Continue to beat until dough is smooth and shiny.
- Stir in cheese and potatoes until well blended.
- Drop tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets sprayed with cooking spray to form 32 puffs.
- Bake 28 to 32 min.
- or until firm and golden brown.
