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- Level: Easy
- Total: 1 hr 28 min
- Prep: 25 min
- Inactive: 3 min
- Cook: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 10 mg
- Sodium
- 395 mg
- Level: Easy
- Total: 1 hr 28 min
- Prep: 25 min
- Inactive: 3 min
- Cook: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 10 mg
- Sodium
- 395 mg
Ingredients
Directions
- Preheat oven to 375 degrees F.
- Put potatoes in a large pot and fill with water until potatoes are just covered. Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes.
- Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.
- Cut the white cheese in 1/2-inch cubes.
- Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
- Put bread 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 bread 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 bread crumbs in your hand. Quantity should make about 10 balls.
- Bake for 20 to 25 minutes, serve immediately.
