Ingredients
4 pounds cubed peeled potatoes (about 11 cups)1/2 cup 2% milk1/4 cup butter, cubed1-1/2 teaspoons salt1/2 cup shredded cheddar cheese1-1/2 cups crushed cornflakes6 tablespoons sesame seeds, toasted
Preparation
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.
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.
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 baking sheets. Bake 7-9 minutes or until golden brown.
