Cheesy Mashed Potato Balls

cheesy mashed potato balls

Make these cheesy mashed potato balls for a dinner side dish this weekend. Parmesan cheese and cream cheese flavor these unusual breakfast potatoes.

This side dish is made with mashed potatoes, Parmesan cheese, cream cheese, green onion, and onion soup mix and makes these a nice alternative to the usual breakfast potato side dish. The potato balls are rolled in corn flakes to add some extra crunch and flavor.

One of the nice things about this breakfast recipe is that you can make them ahead of time and freeze them in small quantities. When you are ready, just thaw and re-heat in the oven. Serve these potatoes with eggs, quiche, ham, pork, or cooked sausage links.


This breakfast recipe is from my mom’s recipe box collection.

Find other side dish potato recipes like these cheesy potatoes.

 

Cheesy Mashed Potato Balls Recipe

Cheesy Mashed Potato Balls
 
Prep time
Cook time
Total time
 
This side dish is made with mashed potatoes, Parmesan cheese, cream cheese, green onion, and onion soup mix and makes these a nice alternative to the usual breakfast potato side dish. The potato balls are rolled in corn flakes to add some extra crunch and flavor.
Author:
Recipe type: Main
Cuisine: American
Serves: 16
Ingredients
  • 6 medium potatoes, peeled and quartered
  • ½ cup grated Parmesan cheese
  • 1 (3 oz.) package. cream cheese
  • 2 Tablespoons butter
  • 2 Tablespoons chopped green onion or chives
  • 1 envelope (5 teaspoons) instant onion soup mix
  • dash of pepper
  • Milk (as necessary)
  • 2 beaten eggs
  • 3 cups cornflakes, coarsely crushed
Instructions
  1. In a medium sauce pan, cook potatoes in boiling water until tender. Drain and mash.
  2. Stir in both Parmesan cheese, cream cheese, butter, onion, onion soup mix and pepper. Mix well. Add a small amount of milk if mixture is dry.
  3. Shape mixture into 16 balls.
  4. Dip in beaten egg; roll in cornflakes.
  5. Place on greased baking sheet; and bake in 400 degree oven for 10-15 minutes or until hot and crisp. Serve hot.
Notes
(I usually double this recipe and sometimes use cheddar cheese instead of Parmesan.)

These can be made ahead and frozen and then thawed and re-heated in the oven when you are ready to serve. Another nice alternative to the usual breakfast potatoes.
 

About the author

Laura Warnke

Laura Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

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