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Mashed Potato Bites

Yield about 2 1/2 dozen


  • 2 (11.5-ounce) packages refrigerated cornbread sticks
  • 1/2 cup water
  • 3 tablespoons butter or margarine
  • 1 large egg, separated
  • 1/2 cup grated Parmesan cheese, divided
  • 1 cup instant potato flakes
  • 1/2 cup whipping cream
  • 2 teaspoons ground red pepper
  • 1 teaspoon dried parsley flakes
  • Ground red pepper

How to Make It

  1. Unroll cornbread sticks, and separate at perforations. Flatten into 5- x 2-inch strips.

  2. Bring 1/2 cup water and butter to a boil in a medium saucepan; reduce heat to low, and stir in egg yolk, 6 tablespoons Parmesan cheese, and next 4 ingredients. Remove mixture from heat.

  3. Place 1 tablespoon potato mixture on each cornbread strip. Fold cornbread over, pressing edges to seal. Brush with lightly beaten egg white, and sprinkle with remaining 2 tablespoons Parmesan cheese and ground red pepper. Place bites on baking sheets.

  4. Bake at 375° for 10 to 12 minutes or until light golden. Cool on wire racks.