Parmesan Potato Balls recipe

3 potatoes, large, peeled and cubed
2 oz. cream cheese, softened
2 Tb. milk
1 Tb. butter, softened
1/4 c. parmesan cheese, grated, fresh if you can
1 Tb. green onion, chopped
2 1/2 ts. dry onion soup mix (see Dried Onion Soup Mix)
1/2 ts. salt
1 egg, beaten
1 1/2 c. cornflake crumbs, crushed

Place potatoes in large sauce pan and cover with water.
Bring to a boil; reduce heat and cook for 15-20 minutes until tender.
Drain.
In a large mixing bowl, mash the potatoes.
Beat in cream cheese, milk and butter until smooth.
Stir in cheese, onion soup mix and salt. shape into 1 1/2 inch balls.
Place the egg and cornflake crumbs into separate bowls.
Dip ball into egg, then roll in crumbs.
Place on ungreased cookie sheets and bake at 400* for 15-18 minutes or until crisp and golden brown.
Makes 3 dozen.