Yield: 4 servings
|6 \N||Potatoes; cooked and drained|
|¾ cup||Skim milk|
|¾ teaspoon||Lite salt or less|
|⅓ cup||Lowfat cheese; grated|
|2 teaspoons||Dijon mustard|
|¼ cup||Green onions; chopped|
|2 \N||Egg whites|
Recipe by: The New American Diet - ISBN 0-671-66375-5 Add the skim milk and Lite Salt to potatoes and mash until smooth. Add cheese, mustard and green onions to the mashed potatoes. Mix well.
Place in a lightly oiled 1½-qt baking dish. May be prepared ahead to this point and refrigerated. Just prior to baking, preheat oven to 375 F. Beat egg whites until very stiff and spread over potatoes. Bake 50-60 mins and serve immediately.
Makes 4-6 servings.