Heat oven to 400 degrees.
Peel and cut potatoes into 2-inch chunks. Place in a pan with enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain well. When cool enough to handle, but still hot, pass through a potato ricer or food mill into a medium bowl. By hand, stir in 1 cup hot milk and grated cheese. Season with salt and pepper. Be careful not to over mix.
Beat eggs and place in a shallow dish or pie pan. Place bread crumbs in shallow pie dish. Generously oil a rimmed baking sheet. Form potato mixture into golf ball-sized rounds. Roll each in the eggs, then bread crumbs. Working quickly place on baking sheet 1 inch apart from each other.
Bake 10 minutes and flip, until well-browned and crisped. Season with salt. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (455g)|
|Recipe Makes: 6 Dozen|
|Calories from Fat: 487 (41%)|
|Amt Per Serving||% DV|
|Total Fat 54.1g||72 %|
|Saturated Fat 28.8g||144 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 283.1mg||87 %|
|Sodium 1167.6mg||40 %|
|Potassium 1250.9mg||33 %|
|Total Carbohydrate 146.4g||43 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 136.9g|
|Protein 30.2g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1188
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