Cheesy Potato Puffs

Dish type
Ready in
52 minutes


  • 1/2 cup unsalted butter
  • 1/2 cup BREAKSTONES or KNUDSEN Sour Cream
  • 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
  • 1/2 cup whole milk
  • 1 cup flour
  • 4 eggs
  • 2 cups ORE-IDA Potatoes O’Brien


Prep Time
20 minutes
Ready in
52 minutes
  1. Heat oven to 425°F.
  2. Bring butter, milk and sour cream to full rolling boil in medium saucepan on medium heat, stirring frequently. Add flour (all at once); stir vigorously with wooden spoon until mixture forms ball and pulls away from side of pan. Cook 1 min. or until liquid is cooked off, stirring constantly. Spoon into large bowl; cool 5 min.
  3. Add eggs, 1 at a time, beating with mixer after each addition until well blended. Continue to beat until dough is smooth and shiny. Stir in cheese and potatoes until well blended. Drop tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets sprayed with cooking spray to form 32 puffs.
  4. Bake 28 to 32 min. or until firm and golden brown.