Ingredients:

• 2 cups leftover Idaho® mashed potatoes, prepared from fresh or instant
• 1 large egg, beaten
• ½ cup panko crumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons sesame seeds
• salt and freshly ground black pepper to taste
• cooking spray

Directions:

1. Preheat oven to 375°F. Spray a baking sheet with cooking spray.
2. In a small bowl, combine potatoes and egg.
3. Using a shallow baking dish, combine the panko crumbs, cheese, and sesame seeds, and season with salt and pepper.
4. Using a small scoop or one tablespoon, form the potato mixture into 30 small balls (about 1 tablespoon each) and place them in the panko mixture a few at a time. Gently turn to coat with the panko mixture and place on the baking sheet. Repeat until you’ve used all of the potato mixture.
5. Bake for 30-35 minutes or until the puffs are lightly browned and firm to the touch.