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Parmesan Potato Balls
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2-1/2 pounds potatoes, peeled and cubed (about 3 large potatoes)
2 ounces cream cheese, softened
2 tablespoons milk
1 tablespoon butter, softened
1/4 cup grated Parmesan cheese
1 tablespoon chopped green onion
2-1/2 teaspoons onion soup mix
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Dash pepper
1 egg, lightly beaten
1-1/2 cups crushed cornflakes
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce
heat; cover and cook for 15-20 minutes or until tender. Drain. In a large
bowl, mash the potatoes. Beat in the cream cheese, milk and butter until smooth.
Stir in the Parmesan cheese, onion, soup mix, salt, hot pepper sauce and pepper.
Shape into 1-1/2-in. balls. Place the egg and cornflakes in separate shallow
bowls. Dip potato balls in egg, then roll in crumbs. Place on ungreased baking
sheets. Bake at 400° for 15-18 minutes or until crisp and golden brown.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |