Apparently, I laughed a little too soon about the snow. We had another two hours of snow in the afternoon, which didn’t add up to much but which did add plenty of ice. The road is still iced up today and Mama doesn’t drive in the snow/ice, so I’m homebound. No Donner Party moments ahead though; I have some stuff in the freezer. I think a nice meatloaf might be in order (much to NR’s sadness, I’m afraid). But perhaps I can tempt him with some snowball potatoes.
I haven’t made these before but they do remind me of the klub that I still need to make for Dad – although with cheese inside the potato instead of ham (and they are baked, not boiled – alright they are nothing like klub). Of course, NR doesn’t love mashed potatoes or cheese so on second thought, he might not be a fan. Then again, he is a sucker for advertising. The chance to eat snowballs for dinner just might be too much to pass up.
Potato Snowballs (by Ingrid Hoffman)
* 4 medium russet potatoes, peeled
* 1 tablespoon salt
* 2 ounces Oaxaca or any other soft white cheese, cubed
* 1 cup seasoned bread crumbs
* Salt and pepper
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 40 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.
Cut the white cheese in 1/2-inch cubes.
Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
Put bread 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 bread 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 bread crumbs in your hand. Quantity should make about 10 balls.
Bake for 20 to 25 minutes, serve immediately.
Recipe found at foodnetwork.