This is a simple and fun potato recipe that will delight family and friends anytime. Perfect for a Super Bowl 45 party! I prepare the puffs the day before and store them in the refrigerator. All you have to do the day you serve is to bring them out, bake and enjoy.
2 large Russet potatoes (peeled and cut into chunks)
2 tablespoons sweet butter
¼ cup milk
4 ounces Bleu Cheese (crumbled)
Salt and Pepper to taste
2 large eggs (lightly beaten)
2 cups seasoned breadcrumbs
Preheat oven to 425 °F.
Bring a large saucepan of water to a boil over high heat. Add potatoes and cook for approximately 20 minutes or until tender. Drain. Return potatoes to pot and mash until smooth. Add butter and milk and cook on low heat until butter melts. Remove from heat. Add cheese. Let cool while continuing the prep.
In a separate shallow bowl, whisk eggs, salt and pepper together. Set aside. Place breadcrumbs on a large plate. Set aside. Lightly flour hands and form 1 tablespoon of potato mixture into a ball. Dip into egg mixture coating lightly. Dredge in breadcrumbs turning to coat evenly. Place coated potato puff on a lightly greased rimmed baking sheet. Repeat with remaining potato mixture. Cover pan loosely and refrigerate for at least 1 hour before baking.
To cook, coat potato puffs liberally with cooking spray. Bake for 15 minutes. After 15 minutes, gently flip and bake for another 7 to 10 minutes more or until golden brown.