Potato Poofies

[Guest guest]

Potato Poofies

 

4 russet potatoes

1 tablespoon butter, softened

1/2 cup shredded Cheddar cheese

1/2 teaspoon garlic, minced

1/2 cup chopped fresh cilantro

salt and pepper to taste

 

1. Place potatoes into a large pot and cover with salted water. Bring

to a boil, then reduce heat to medium-low, cover, and simmer until

tender, about 20 minutes. Drain and allow to steam dry until cool

enough to handle.

2. Peel the potatoes, and mash until smooth while they are still hot.

Add the butter, Cheddar cheese, garlic, and cilantro, mash until the

ingredients are incorporated, then season to taste with salt and

pepper. Form the mashed potatoes into 10 balls, and slightly flatten

between the palms of your hands.

3. Preheat a large skillet over medium-high heat, and grease with

cooking spray. Cook the poofies 5 at a time until golden brown on

both sides, about 3 minutes per side. Repeat with remaining poofies.

Poofies are best served warm.

 

 

 

[Guest guest]

Oooohhhhh potatoes. This sounds terrific.

Donna

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