Let's whip it up
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Leftover mashed potatoes? Turn those into a crisp on the outside, cheesy on the inside potato puff. They're a fun and unexpected appetizer your guest will love!
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Mix first 4 ingredients and 1 cup cracker crumbs until blended; shape into 32 (1-inch) balls, using about 1 Tbsp. potato mixture for each ball.
Roll, in batches, in remaining cracker crumbs until evenly coated. Place on parchment-covered rimmed baking sheet. Refrigerate 30 min.
Heat oil in medium saucepan to 350°F. Add potato balls, in batches; cook 1 min. or until golden brown. Use slotted spoon to transfer cooked balls to paper towel-covered baking sheet to drain while cooking the remaining potato balls.
Mix applesauce and horseradish sauce until blended. Serve with the potato balls.
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