Snowball Potatoes (Gluten-Free) Revised
photo by Emily Elizabeth
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
26
ingredients
- 4 large russet baking potatoes (if using smaller potatoes like yukon gold, use more potatoes or less milk and butter when mashing)
- 1⁄2 teaspoon salt
- 1 tablespoon salt
- 4 tablespoons butter
- 1⁄8 cup skim milk
- 2 1⁄2 ounces low-fat sharp cheddar cheese, white (I use Cabot's 50% reduced fat sharp)
- 1⁄2 cup dry breadcrumbs, gluten-free (I use crumbs from Bette Hageman's Four Flour Bread and her Tapioca Bread)
- 1⁄2 cup corn flake crumbs, gluten-free
- Pam cooking spray
directions
- Preheat oven to 375 degrees F.
- Put potatoes in a large pot and fill with water until potatoes are just covered. Add a 1/2 teaspoon of salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes.
- Mash potatoes in a bowl. Add the other tablespoon of salt, butter and milk and continue to mash until blended (add more salt or butter to your taste). Let sit for a few minutes until just cool enough to handle.
- Cut the cheese in 1/2-inch cubes.
- Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
- Put cornflake 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 cornflake 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 cornflake crumbs in your hand. Quantity should make about 10 balls.
- Bake for 20 to 25 minutes, serve immediately.
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Reviews
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These came out awesome for me! I used whole wheat bread crumbs because I didn't have corn flakes, so they weren't gluten free, but everything else I did exactly the same. They held their shape perfectly and my family loved them! **Some potatoes, such as california potatoes, are not as starchy as Russets or Maine potatoes and could cause the balls to loose their shape during cooking because they don't hold the liquids as well and can become watery**
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I was so disappointed when these didn't turn out. I followed the directions to a T, and when I pulled them out of the oven after 25 minutes, they were not "snowballs." They were more like "slush." The potatoes didn't stay in ball form and fell into unformed piles. But I think I know why. You said that this was a slightly modified Ingrid Hoffman recipe so I checked out the Food Network website. She doesn't add milk or butter to the potatoes once they've cooked. Though they tasted great (who can say no to milk & butter?!) the potatoes were too mushy to stay in ball form. And we needed way more than one cup of crumbs to cover all the potatoes. I think this recipe can be done but with a few modifications. Thank you for posting a gluten free recipe!
RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.