Ingrédients pour Parmesan Potato Balls
- 2 lbs russet potatoes
- 4 oz cream cheese, softened
- 1/4 cup milk
- 2 tbsp butter, melted
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped green onion
- 1 tbsp onion soup mix
- 1 tsp salt
- 1 dash hot pepper sauce (optional)
- 1/2 tsp black pepper
- 1 large egg
- 1 1/2 cups crushed cornflakes
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Comment préparer Parmesan Potato Balls
- Peel and cube 2 lbs russet potatoes. Place in a large saucepan and cover with cold water.
- Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Drain the potatoes thoroughly.
- Return the potatoes to the saucepan and mash until smooth.
- Stir in 4 oz cream cheese (softened), 1/4 cup milk, 2 tbsp butter (melted), 1/2 cup grated Parmesan cheese, 1/4 cup finely chopped onion, 1 tbsp onion soup mix, 1 tsp salt, 1/2 tsp black pepper, and a dash of your favorite hot pepper sauce (optional).
- Shape the potato mixture into 1 1/2-inch balls.
- In a shallow bowl, whisk 1 large egg.
- In a separate shallow bowl, place 1 1/2 cups crushed cornflakes.
- Dip each potato ball in the egg, then roll in the cornflakes, ensuring they are fully coated.
- Place the coated potato balls on an ungreased baking sheet.
- Bake at 400°F (200°C) for 15-18 minutes, or until golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
18g
Fat
44g
Carbs
26g
