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 Cabots 50% reduced fat sharp)", "12 cup dry breadcrumbs, gluten-free (I use crumbs from Bette Hagemans Four Flour Bread and her Tapioca Bread)
12 cup corn flake crumbs
gluten-free
Pam cooking spray
Instructions
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.