Snowball Potatoes (Gluten-Free) Revised

Ingredients

• 4 large russet baking potatoes (if using smaller potatoes like yukon gold, use more potatoes or less milk and butter when mashing)
• 1/2 teaspoon salt
• 1 tablespoon salt
• 4 tablespoons butter
• 1/8 cup skim milk
• 2 1/2 ounces low-fat sharp cheddar cheese, white (I use Cabot's 50% reduced fat sharp)
• 1/2 cup dry breadcrumbs, gluten-free (I use crumbs from Bette Hageman's Four Flour Bread and her Tapioca Bread)
• 1/2 cup cornflake crumbs, gluten-free
• Pam cooking spray

Directions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   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.

3. 3

   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.

4. 4

   Cut the cheese in 1/2-inch cubes.

5. 5

   Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.

6. 6

   Put cornflake crumbs in a small bowl.

7. 7

   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.

8. 8

   Bake for 20 to 25 minutes, serve immediately.