Combine potatoes and water to cover in a saucepot, over medium heat. Bring to a

boil and simmer until potatoes are tender. Drain well and mash until smooth.

Add 2 tablespoons butter, sour cream, salt, white pepper, egg, scallions, and

minced parsley, mix well. Shape into 2-inch diameter balls (2 per portion).

Cover and chill for 2-24 hours. Place into an ungreased baking pan. Brush with

melted butter and sprinkle with parmesan cheese. Bake 375 degrees for 15-20

minutes, until browned lightly. Arrange onto a serving platter. Garnish with

parsley sprigs. Serve hot.