CHEESY MASHED POTATOES

by Evelyn
(NM, USA)

6 Medium potatoes
1 t Salt
1/2 ts Pepper
1/4 c Butter
1/2 ts Baking powder
3 tb Light cream
1/4 c Milk
1 1/2 oz Cream cheese
4 oz Cheddar cheese
2 Egg yolks
2 Egg whites
2 tb Grated parmesan cheese

Boil potatoes in skins. Peel and force through a sieve or ricer. Add salt, pepper, butter, baking powder, and cream. Beat until well blended and butter is melted and absorbed in potatoes. Combine milk, cream cheese and cheddar cheese in a saucepan. Heat, stirring until cheese melts. Add 2 T. at a time to potatoes, beating after each addition until all is used and potatoes are light and fluffy.

Stir beaten egg yolks into potatoes and mix well. Beat egg whites until consistency of meringue and fold into potatoes. Pour into a 2-qt. ovenproof casserole, sprinkle with Parmesan cheese, and place in a hot, 450 degree, oven to brown. (approx. 15 min.)

NOTE: Add 1 t. lemon juice to meringue just before folding into potatoes.