Parmesan Potato Balls Recipe
Parmesan Potato Balls Recipe photo by Taste of Home

Parmesan Potato Balls Recipe

Publisher Photo
• 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.
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES:9 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min.
MAKES: 9 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Place the egg and cornflakes in separate shallow bowls. Dip potato balls in egg, then roll in crumbs. Place on ungreased baking sheets.
  4. Bake at 400° for 15-18 minutes or until crisp and golden brown. Yield: 4-1/2 dozen.
Originally published as Parmesan Potato Balls in Taste of Home June/July 2006, p19

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.

Reviews for Parmesan Potato Balls

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 16, 2013

I thought this was okay but somewhat dry. However, it may have been my fault trying to hold them over as I was serving in courses.

MY REVIEW
Reviewed May. 23, 2011

Very good!

MY REVIEW
Reviewed Feb. 18, 2011

A nice way to serve potatoes. Very tastefu

I"ll serve it again, soon.

MY REVIEW
Reviewed Apr. 17, 2010

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...

MY REVIEW
Reviewed Jan. 28, 2010

tastes great but takes quite a bit of time

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT