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Crunchy Tater Bites (use up those leftover mashed potaotes)
Makes about 5 dozen appetizers
1/2 cup Dijon style mustard
1/3 cup honey
2 Tbls. plus 1/2 cup mayonnaise, divided
2 large potatoes or 2 cups cooked, mashed potatoes
2 cups finely chopped ham (optional)
1 cup shredded Swiss or cheddar cheese
1/4 cup milk
1/4 cup finely chopped onion
1 large egg, beaten
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. black pepper
3 1/2 cups crushed corn flakes
Dipping Sauce:
Combine Dijon mustard, honey and 2 Tbls. mayonnaise in a small
bowl and mix well. Chill, covered, to allow flavors to blend about
2 hours.
Tater Bites:
If using uncooked potatoes, peel and cut into chunks. In a medium saucepan add enough water to cover the potatoes and boil until they can be easily pierced with a fork, but not mushy, about 20 minutes, drain well. (If using mashed potatoes, ignore all that!)
Preheat oven to 350 degrees F. Grease baking sheets.
Mash potatoes in a medium bowl, if not already mashed. Stir in all ingredients EXCEPT the corn flakes. Mix well.
Shape potato mix into 1 inch balls and roll in cornflake crumbs. Arrange about 1 inch apart on prepared baking sheets.
Bake until browned, about 30 minutes. Serve with dipping sauce.
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