Crispy Potato Puffs

• 4 pounds cubed peeled potatoes (about 11 cups)
• 1/2 cup 2% milk
• 1/4 cup butter, cubed
• 1-1/2 teaspoons salt
• 1/2 cup shredded cheddar cheese
• 1-1/2 cups crushed cornflakes
• 6 tablespoons sesame seeds, toasted

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan.
2. Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape.
3. In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased
4. . Bake 7-9 minutes or until golden brown.
5. Freeze option: Place unbaked puffs on
6. ; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400u0b0. Place frozen potato puffs on greased
7. . Bake 15-20 minutes or until golden brown and heated through.

potatoes, milk, butter, salt, cheddar cheese, cornflakes, sesame seeds

Taken from www.tasteofhome.com/recipes/crispy-potato-puffs/ (may not work)