4 lbs. boiling potatoes
1 c. milk (amount varies with moisture in potatoes)
1/4 c. butter
1 1/2 tsp. salt
1/2 c. grated Cheddar cheese
3/4 c. corn flake crumbs
3 tbsp. toasted sesame seeds

Peel potatoes. Boil until soft; drain. Press potatoes through a ricer or mash until fluffy.

Heat milk, butter and salt together. Gradually whip in until the potatoes are smooth and fluffy.

Mix in cheese. Chill. Form into balls; roll in a mixture of corn flake crumbs and sesame seeds. Freeze on tray until firm. Package, label and return to freezer.

Makes 48 small or 24 medium balls.

To serve: Place frozen puffs on baking sheet. Brush lightly with melted butter. Bake in hot oven (400 degrees F.) 20 minutes for small puffs and 30 minutes for medium puffs. To serve without freezing omit brushing with butter and bake puffs only until they brown, 5 to 10 minutes.