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Back to Recipe List	* Exported from MasterCook * Killarney Potato Balls Recipe By : Kitchen Classics Serving Size : 6 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium potatoes 2 tablespoons butter 1/4 cup sour cream 1/2 teaspoon salt 1/8 teaspoon pepper 1 egg 1 tablespoon minced green onion 1 tablespoon minced fresh parsley 2 tablespoons butter -- melted 1/4 cup grated Parmesan cheese Parsley sprigs Peel potatoes and cook in boiling water until tender. Drain and mash until smooth. Beat in the first 2 tablespoons of butter, sour cream, salt, pepper, egg, green onion and minced parsley. Shape into 12 balls about 2 inches in diameter. At this point the dish can be completed now or made ahead and refrigerated for up to 24 hours. To complete now: Refrigerate at least 2 hours. Preheat oven to 375F. Place potato balls in an ungreased 13 x 9-inch pan. Brush with melted butter and sprinkle with Parmesan cheese. Bake 15 to 20 minutes or until lightly browned. Spoon into a serving bowl and garnish with parsley sprigs. To make ahead: Refrigerate up to 24 hours. Bake and serve as directed above. Yields 6 servings. Contributed by Norma S. to Kitchen Classics; Port Elgin, Ontario. No date. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 12g Fat (48.3% calories from fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 342mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

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