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Parmesan Potato Balls

2 1/2 pounds Potatoes, peeled and cubed
2 ounces Cream Cheese, softened
2 tablespoons Milk
1 tablespoon Butter or Margarine, softened
1/4 cup Grated Parmesan Cheese
1 tablespoon Chopped Green Onion
1 1/2 teaspoons Onion Soup Mix
1/2 teaspoon Salt
1/8 teaspoon Tabasco Sauce
1 dash Black Pepper
1 Egg, beaten
1 1/2 cups Corn Flakes, crushed

Boil potatoes in a large saucepan until tender; drain. In a large mixing bowl, mash potatoes with an electric
mixer. Add cream cheese, milk and butter and beat until smooth. Stir in Parmesan cheese, onion, soup mix,
salt, Tabasco sauce and black pepper. Shape into 1 1/2 inch balls. Place egg and cornflake crumbs into
separate bowls. Dip potato balls into egg, then roll in corn flake crumbs. Place onto an ungreased baking sheet.
Bake at 400 degrees F for 15-18 minutes or until crisp and golden brown.

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