{parmesan potato balls}

Seriously! So good! We made these as a meal, but you could definitely use them as a side dish. I even thought that if you're trying to cut out the fat, you could leave off the gravy, and make the insides as normal mashed potatoes. They are so flavorful! Yay!

2 1/2 lbs. potatoes (3 large)
2 oz. cream cheese, softened
2 T milk
1 T butter, softened
1/4 c grated parmesan cheese
1 T chopped green onion
2 1/2 t onion soup mix
1/8 t hot pepper sauce
1/2 t salt
dash pepper
1 egg, lightly beaten
1 1/2 c crushed cornflakes

place potatoes in a large sauce pan 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, butter until smooth. Stir in 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.