Parmesan Potato Balls

"Add a dash of fun to weeknight meals with Parmesan Potato Balls. The well-seasoned mashed potato bites have a crispy cornmeal coating that young and old with find appealing." By Pat Habiger. From TOH.

• Ready In: 1 hr
• Yields: 3 dozen

Ingredients

• 3  large potatoes, peeled and cubed
• 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
• 1  dash pepper
• 1  egg, beaten
• 1 1⁄2 cups  crushed  corn flakes

Directions

1. 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.
2. In a large mixing bowl, mash the potatoes. Beat in the cream cheese, milk and butter until smooth. Stir in Parmesan cheese, onion, soup mix, salt, hot pepper sauce and pepper. Shape into 1 1/2 inch balls.
3. 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.