Place potatoed in a large saucepan and cover with water. Bring to a boil, reduce heat; cover and cook for 15-20 minutes or until tender. Drain
In a large mixing bowl, mash the potatoes. Beat in the cream cheese, milk and butter until smooth. Stir in the 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, thern roll in crumbs. Place on ungreased baking sheets. Bake at 400? for 15-18 minutes or until crisp and golden brown.
Had a couple in for dinner last night. These sounded good and they were. Next time I will cut back just a little on the cream cheese as they did not maintain their shape as the cheese melted. Definitely be doing these again. Since we are cutting back on sodium intake we did not add the 1/2 teaspoon of salt figuring there was enough in the onion soup mix and there was.
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|Serving Size: 1 Dozen (727g)|
|Recipe Makes: 3|
|Calories from Fat: 1020 (68%)|
|Amt Per Serving||% DV|
|Total Fat 113.4g||151 %|
|Saturated Fat 63.8g||319 %|
|Monounsaturated Fat 28.9g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 425.2mg||131 %|
|Sodium 1517.5mg||52 %|
|Potassium 2057.9mg||54 %|
|Total Carbohydrate 91.9g||27 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 83g|
|Protein 33.9g||48 %|
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Calories per serving: 1494
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