Monday, August 9, 2010

Parmesan Potato Balls

Birthday Recipe #6: I saved the most loved recipe of the night to share last. These were amazingly divine. One of my friends said it tasted like something you would get from KFC. I found these simple to make, I didn't make any changes to the recipe, although I may have forgotten to put the parmesan in. OPPS!!! But, no one noticed and they were still fabulous. That's what I get for trying to do too much at once. I think kids would love these as a side to dinner. Needless to say, there weren't any left by the end of the night. Enjoy!

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. Yield: 4-1/2 dozen.

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