Snowball Potatoes Gluten Free Revised Food

SNOWBALL POTATOES

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.

GLUTEN-FREE SNOWBALLS

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.