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Cheesy Mashed Potatoes


6 medium potatoes
1 tsp. salt
1/2 tsp. pepper
1/4 c butter
1/2 tsp. baking powder
3 tb light cream or half and half
1/4 c milk
1 1/2 oz cream cheese
4 oz cheddar cheese
2 egg yolks
2 egg whites
2 Tbs. grated parmesan cheese


Boil potatoes in their skins. Peel and put through a sieve or potato ricer. Add salt, pepper, butter, baking powder, and cream. Beat until well blended and butter is melted and absorbed into potatoes.

Combine milk, cream cheese and cheddar cheese in a saucepan. Heat, stirring, until cheese melts. Add 2 T. heated milk 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. *NOTE: Add 1 tsp. lemon juice to meringue just before folding into potatoes.

Pour into a 2-qt. ovenproof casserole, sprinkle with Parmesan cheese, and place in a 450 degree oven to brown. (approx. 15 minutes)

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