| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Side, Dishes -, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 4 |
oz |
Soft cream cheese with chives & onion |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Milk (approximately) |
| 2 |
|
Egg whites -or- |
| 1 |
|
Whole egg |
| 1 |
tb |
Grated Parmesan cheese, option |
| 1 |
tb |
Fine dry breadcrumbs, optional |
| 2 |
tb |
Butter, melted, optional |
INSTRUCTIONS
Spray a 2 quart casserole dish with PAM. Peel and cut-up potatoes. Cook,
covered, in boiling salted water for 10 to 15 minutes or until gender.
Drain. Mash with an electric mixer on low speed. Add cream chese, salt and
dash of pepper. Gradually beat in enough of the milk to make potato mixture
light and fluffy. Beat in egg whites or whole egg.
Spoon mixture into casserole dish. In a small dish combine the Parmesan
cheese, breadcrumbs and butter. Sprinkle over potatoes. (I don't use the
topping and they are still delicious!) Can be covered and refrigerated for
up to 24 hours.
Bake in a 325 oven for 25 to 30 minutes (30 to 35 minutes for refrigerated
potatoes) or until heated through.
Posted to FOODWINE Digest 16 Dec 96
Recipe by: Laura Hunter
From: Laura Hunter <LHunter722@AOL.COM>
Date: Tue, 17 Dec 1996 07:55:00 -0500
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