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Parmesan Potato Balls

 Parmesan Potato Balls
• 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.
9 ServingsPrep: 45 min. Bake: 15 min.


  • 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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Parmesan Potato Balls (continued)

Directions (continued)

  • 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.