Crusty Potato Tidbits

• 2 lb. Russet potatoes
• 2 Tbsp. milk
• 3 Tbsp. butter
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 c. grated Parmesan cheese
• 2 Tbsp. minced green onion
• 2 eggs, beaten
• 3 to 4 c. cornflakes, coarsely crushed

1. Scrub potatoes; quarter.
2. Place in saucepan with 1/2 inch boiling, salted water.
3. Cover and bring to boil; reduce heat and simmer, covered, about 20 minutes or until tender.
4. Peel potatoes; mash with milk, butter, salt and pepper.
5. Stir in cheese and onion; mix well.
6. Shape mixture in balls about 1-inch in diameter.
7. Dip potato balls into beaten eggs, then roll in crushed cornflakes.
8. Place on greased baking sheet and bake at 400u0b0 for 10 minutes or until balls are hot and crusty.
9. Makes about 70 appetizer balls.

potatoes, milk, butter, salt, pepper, parmesan cheese, green onion, eggs, cornflakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=779738 (may not work)