Snowball Potatoes Recipes

Steps:

• Preheat oven to 375 degrees F.
• Put potatoes in a large pot and fill with water until potatoes are just covered.
• Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 20 minutes.
• Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.
• While the potatoes are cooking, cut the white cheese in 1/2-inch cubes.
• Cover a baking sheet with foil wrap and coat foil with vegetable spray or rub with oil.
• Put bread crumbs into a small bowl.
• While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. (Wash hands and dry after every third ball so the potatoes will form evenly.).
• Place snowballs on prepared baking sheet and bake for 20-25 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

Steps:

• 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.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the potato starch, cornstarch, xanthan gum and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 400° for 9-11 minutes or until set. Cool on pans for 2 minutes before removing to wire racks., Roll warm cookies in confectioners' sugar. Cool completely on wire racks. Reroll in confectioners' sugar.

Steps:

• 1. Blend sugar, cinnamon and butter with mashed sweet potatoes until smooth and well mixed.
• 2. To form balls: Firmly coat each marshmallow with potato mixture until well covered. Then roll each potato ball in coconut.
• 3. Put balls in buttered baking dish and bake at 350 degrees for 5-10 minutes or until marshmallow center is soft but NOT melted. These freeze well.