Vaughan'S Potatoes

• 3 medium potatoes (about 1 lb.), peeled and quartered
• 1/4 c. grated Parmesan cheese
• 1/2 (3 oz.) pkg. cream cheese
• 1 Tbsp. butter or margarine
• 1 1/2 c. cornflakes, coarsely crunched
• 1 Tbsp. chopped green onion (optional)
• 1/2 (1 single serving size) envelope instant onion soup mix (2 1/2 tsp.)
• dash of pepper
• dash of bottled hot pepper sauce
• 1 to 2 Tbsp. milk
• 1 egg, beaten

1. In saucepan, cook potatoes in boiling unsalted water about 20 minutes or until tender. Drain and mash. Stir in Parmesan cheese, cream cheese, butter or margarine, green onion, onion soup mix, pepper and hot pepper sauce. Mix well. Add 1 to 2 tablespoons milk if mixture is dry. Shape mixture into 8 balls.
2. Dip in beaten egg. Roll in cornflakes. Place on greased baking sheet. Bake in a 400u0b0 oven for 10 to 15 minutes or until hot and crisp. Makes 4 servings.

potatoes, parmesan cheese, cream cheese, butter, cornflakes, green onion, onion soup, pepper, pepper sauce, milk, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162214 (may not work)