Puffed Potato Balls

This recipe came from a church cookbook given to me by Grandma Bernice.  This is a nice way to dress up mashed potatoes when you are having company or just want to make a nice dinner. 

3 medium potatoes, peeled and quartered (about 1 pound) (I used Russet potatoes)
1/4 cup grated Parmesan cheese
1/2 of a 3-ounce package of cream cheese
1 tablespoon butter
1 tablespoon chopped green onion
1 tablespoon dried parsley
1/2 envelope instant onion soup mix (2 1/2 teaspoons)
Dash of pepper
1-2 tablespoons milk
1 beaten egg
1 1/2 cups corn flakes, coarsely crushed

Preheat oven to 400 degrees F.  

In a saucepan, cook the potatoes in boiling unsalted water for about 20 minutes until they are tender.  Drain and mash.  Stir in Parmesan cheese, cream cheese, butter, green onion, parsley, onion soup mix, and pepper.  Mix well.  Add 1-2 tablespoons of milk if the mixture is dry.

Shape mixture into 8 balls.  Dip in beaten egg; roll in corn flakes.  Place on greased baking sheet.  Bake at 400 degrees for 10-15 minutes or until hot and crispy.  

Makes 4 servings.  Easily doubled for a party.