Crusty Potato Tidbits - cooking recipe

Ingredients

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
lightly beaten eggs
3 1/2 c. cornflakes, coarsely crushed

Preparation

Scrub potatoes; cut into quarters.
Place in a large saucepan. Cover with 1/2-inch salted water; cover and bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until tender; peel potatoes and place in large bowl.
Mash with electric mixer, gradually beating in milk, butter, salt and pepper.
Add cheese and onion; blend well.
Shape potato mixture into 1-inch balls; dip balls in eggs, then roll in crushed cornflakes.
Place on a greased baking sheet.
Bake at 400\u00b0 for 10 minutes or until balls are hot and crusty.
Makes about 70 balls.