Parmesan Potato Balls
Ingredients
- 3 large potatoes, peeled, and cubed
- 2 oz. low-fat cream cheese, softened
- 1 Tbls. butter, softened
- 2 Tbls. milk
- 1/4 c. grated Parmesan cheese
- 2-1/2 t. Lipton onion soup mix
- 1 Tbls. green onion or white onion, diced fine
- 1/4 t. garlic powder
- salt and pepper to taste
- sriracha or hot pepper sauce to your liking, optional
- 1 egg, beaten (if you need more egg, use another one)
- 1-1/2 c. seasoned bread crumbs
Instructions
Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook for about 25 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, onion, mix, garlic powder, salt and pepper, and hot sauce.
Refrigerate a couple hours until firm. Then shape into 1-1/2 inch balls (a cookie or ice cream scoop works well). Refrigerate potatoes balls overnight until ready to bake.
Just before baking, place the egg and crumbs in separate shallow bowls. Dip potato balls in egg, and then roll in crumbs. Place on ungreased baking sheet(s).
Bake at 400 degrees for 15-18 minutes or until crisp and golden brown. Don't over bake or they will start to lose their shape and flatten a bit.
NOTE: Makes 3 dozen.