3 med. potatoes, peeled, 1 lb.
1/2 c. grated Parmesan cheese
1 1/2 oz. cream cheese
1 tbsp. butter
2 tbsp. chopped green onion
1 tbsp. dry instant onion soup mix
1/8 tsp. Tabasco

Cook potatoes in boiling water until tender. Drain well and mash. Stir in cream cheese, butter, Parmesan, onion, onion soup mix, salt and pepper to taste, Tabasco. Mix well. If mixture seems dry, add a bit of milk. Shape into 1 1/2 inch balls. Dip balls into 2 beaten eggs or egg whites.

Roll in 1 1/2 cup coarsely crushed corn flakes. Place on greased cookie sheet. Chill. Bake in 400 degree oven for 15-20 minutes.

Drizzle 2 tablespoons melted butter over for last 5 minutes of baking. Sprinkle each with parsley and paprika before serving. Makes about 2 dozen. Can be frozen or 2 days in advance, for refrigerated storage. Can be doubled.