Potatoes supreme
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Potatoes |
| 4 | ounces | Soft cream cheese with chives & onion |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Milk (approximately) |
| 2 | Egg whites -or- | |
| 1 | Whole egg | |
| 1 | tablespoon | Grated Parmesan cheese, option |
| 1 | tablespoon | Fine dry breadcrumbs, optional |
| 2 | tablespoons | Butter, melted, optional |
Directions
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@...> Date: Tue, 17 Dec 1996 07:55:00 -0500