Crusty Rustys
Published in: Appetizer Recipes
2 pounds russet potatoes
2 tablespoons milk
3 tablespoons butter
1/4 teaspoons salt
1/8 teaspoons black pepper
1 cup grated Parmesan cheese
2 tablespoons green onion -- minced
2 eggs -- lightly beaten
3 to 4 cups cornflakes -- coarsely crushed
Scrub potatoes and cut into quarters. Place potatoes in a large
saucepan. Cover with 1/2 inch salted water. Cover and bring to a boil,
then reduce heat. Simmer about 20 minutes or until potatoes are tender.
Peel potatoes, and place in a large bowl. Mash with an electric mixer,
gradually beating in milk, butter, salt and pepper. Add cheese and green
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* F 10 minutes or until balls are hot and crusty. Yield: 70
Recipe Notes
Try these with a bit of good cheese in the center.
terry
Exported from A Cook's Books -- Recipe management for Macintosh
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