Yield: 6 servings Calories: 129 Sugar: 1 g Sodium: 187 mg Fat: 7 g Saturated Fat: 3 g Carbs: 12 g Fiber: 1 g Protein: 4 g Cholesterol: 44 mg
2 cups leftover Idaho® mashed potatoes, prepared from fresh or instant
1 large egg, beaten
1/2 cup panko crumbs
1/4 cup grated Parmesan cheese
2 tablespoons sesame seeds
Salt and freshly ground black pepper to taste
Preheat oven to 375° F. Spray a baking sheet with cooking spray.
In a small bowl, combine potatoes and egg.
Using a shallow baking dish, combine the panko crumbs, cheese, and sesame seeds, and season with salt and pepper.
Using a small scoop or one tablespoon, form the potato mixture into 30 small balls (about 1 tablespoon each) and place them in the panko mixture a few at a time. Gently turn to coat with the panko mixture and place on the baking sheet. Repeat until you’ve used all of the potato mixture.
Bake for 30-35 minutes or until the puffs are lightly browned and firm to the touch.