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Categories:Viewed: 15 - Published at: 4 years ago
Ingredients
- 4 large russet baking potatoes (if using smaller potatoes like yukon gold, use more potatoes or less milk and butter when mashing)
- 12 teaspoon salt
- 1 tablespoon salt
- 4 tablespoons butter
- 18 cup skim milk
- 2 12 ounces low-fat sharp cheddar cheese, white (I use Cabot's 50% reduced fat sharp)
- 12 cup dry breadcrumbs, gluten-free (I use crumbs from Bette Hageman's Four Flour Bread and her Tapioca Bread)
- 12 cup corn flake crumbs, gluten-free
- Pam cooking spray
Method
- Preheat oven to 375 degrees F.
- Put potatoes in a large pot and fill with water until potatoes are just covered.
- Add a 1/2 teaspoon of salt.
- Bring to a boil and cook until potatoes are very soft, about 40 minutes.
- Mash potatoes in a bowl.
- Add the other tablespoon of salt, butter and milk and continue to mash until blended (add more salt or butter to your taste).
- Let sit for a few minutes until just cool enough to handle.
- Cut the cheese in 1/2-inch cubes.
- Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
- Put cornflake crumbs in a small bowl.
- While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into cornflake crumbs and place on cookie sheet.
- Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the cornflake crumbs in your hand.
- Quantity should make about 10 balls.
- Bake for 20 to 25 minutes, serve immediately.
