homecook
New member
3 large potatoes, peeled and cubed
2 ounces cream cheese, softened
2 TBSP milk
1 TBSP butter or margarine, softened
1/4 cup grated Parmesan cheese
1 TBSP chopped green onion
2-1/2 tsp. onion soup mix
1/2 tsp. salt
1/8 tsp. hot pepper sauce
dash pepper
1 egg, beaten
1-1/2 cups crushed cornflakes
Place potatoes in a large saucepand and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain.
In a large mixing 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 inch 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.
Makes about 3 dozen.
Note: you can also crush French Fried onion rings and use that instead of the corn flakes.
Barb
2 ounces cream cheese, softened
2 TBSP milk
1 TBSP butter or margarine, softened
1/4 cup grated Parmesan cheese
1 TBSP chopped green onion
2-1/2 tsp. onion soup mix
1/2 tsp. salt
1/8 tsp. hot pepper sauce
dash pepper
1 egg, beaten
1-1/2 cups crushed cornflakes
Place potatoes in a large saucepand and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain.
In a large mixing 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 inch 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.
Makes about 3 dozen.
Note: you can also crush French Fried onion rings and use that instead of the corn flakes.
Barb