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Parmesan Potato Balls Recipe

Parmesan Potato Balls Recipe photo by Taste of Home

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• Add a dash of fun to weeknight meals with Parmesan Potato Balls from Pat Habiger, a field editor in Spearville, Kansas. The well-seasoned mashed potato bites have a crispy cornmeal coating that young and old will find appealing.

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Parmesan Potato Balls Recipe

Prep: 45 min. Bake: 15 min.

Yield: 9 Servings

45 15 60

Ingredients

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

Directions

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. Yield: 4-1/2 dozen.

Nutritional Facts 6 potato balls equals 309 calories, 7 g fat (4 g saturated fat), 54 mg cholesterol, 573 mg sodium, 53 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Parmesan Potato Balls in Taste of Home June/July 2006, p19

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Reviews for Parmesan Potato Balls

Parmesan Potato Balls

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(1-8) of 8 reviews

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Reviewed on May. 23, 2011 by scrapo

Very good!

Reviewed on Feb. 18, 2011 by tutico

A nice way to serve potatoes. Very tastefu

I"ll serve it again, soon.

Reviewed on Apr. 17, 2010 by martian

But you have to let the potatoes cool or chill them for about an hour so you can mold them into the balls. It doesn't work if you do it right after you mash them. it gets very messy...

Reviewed on Jan. 28, 2010 by krystaljoy

tastes great but takes quite a bit of time

Reviewed on Oct. 16, 2009 by lilgrannymac

a nice change of pace from plain old mashed potatoes or rice. the kids loved them. easy to do and YUMMY!!

Reviewed on Nov. 11, 2008 by Lindastang

these can be frozen and are still delicious

Reviewed on Jun. 09, 2008 by dvjcporter

This recipe could be made using left over mashed potatoes making even more economical

Reviewed on Jun. 09, 2008 by dvjcporter