Puffed Potato Balls

Company's coming!  This is a very nice recipe to use when you want to dress up plain mashed potatoes.  We had some very good friends visit us after the holidays and I made these puffed potato balls.  I said to my friend, "Do you know how nice it is to have a light meal after eating rich holiday foods?"  My friend, Cindy, nodded and totally agreed.  I said, "This isn't going to be that meal."  Steak, puffed potato balls, beans, sauted mushroom, and shaum torte with ice cream and strawberries.  It is tradition to slow down AFTER New Year's Eve.

3 medium potatoes, peeled and quartered (about 1 pound)
1/4 cup grated Parmesan cheese
3 ounces cream cheese
1 tablespoon butter
1 tablespoon chopped green onion
1 tablespoon parsley
1/2 envelope instant onion soup mix (2 1/2 teaspoons)
Dash of pepper
Milk
1 egg, beaten
1 1/2 cups corn flakes, coarsely crushed

In a saucepan, cook the potatoes in boiling unsalted water for about 20 minutes or until tender. Drain and mash. Stir in Parmesan cheese, cream cheese, butter, green onion, parsley, onion soup mix, and pepper. Mix well. Add 1 to 2 tablespoons milk if mixture is dry. Shape into 8 balls. Dip in beaten egg; roll in corn flakes. Place on greased baking sheet.

Bake in 400 degree oven for 10 to 15 minutes or until hot and crisp. Makes 4-8 servings.