Sunday, April 22, 2007

Parmesan Potato Balls

Prep: 45 minutes
Bake: 15 minutes
Yield: 3 dozen

3 large potatoes, peeled and cubed
2 ounces cream cheese, softened
2 TBSP milk
1 TBSP butter, softened
1/4 cup grated parmesan cheese
1 TBSP chopped green onion
2 1/2 tsps 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 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 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 an golden brown.

Tips and Tricks
To crush the cornflakes, put them in a gallon size freezer bag and roll over them with a rolling pin. I substituted regular onion for the green onion, and used milk to moisten the outside of the balls when my husband forgot to tell me we were out of eggs. I made the balls larger than the recipe calls for and saved some time.
Make It Healthier
Use lowfat cream cheese or neufchatel cheese. Use low fat or skim milk. Use less onion soup mix to lower the sodium and omit the 1/2 teaspoon salt.
How Kids Can Help
Crush the cornflakes, mash the potatoes. Older kids can help roll the balls in the crumb coating.

No comments: