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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vaughn's Potatoes Recipe

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This recipe for Vaughn's Potatoes is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium potatoes, peeled and quartered
1/4 c. Parmesan cheese
1/2 of a 3 oz. package cream cheese
1 T. butter
1 T. chopped green onion
1/2 of 1 single serving envelope instant onion soup mix
Dash pepper
Milk
1 beaten egg
1-1/2 c. crushed cornflakes
Directions:
Directions:
In a saucepan, cook potatoes in unsalted water about 20 minutes or until tender. Drain and mash. Stir in parmesan cheese, cream cheese, butter, green onion, onion soup mix, and pepper. Mix well. Add 1-2 T. milk if mixture seems dry. Shape into balls. Dip each ball in beaten milk then roll in cornflakes. Place on a greased baking sheet and bake at 400º for 10-15 minutes until hot and crisp.

 

 

 

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