Souffle Potatoes (Recipe)

Ingredients

3 cups mashed potatoes (5 or 6 potatoes)

1 cup cream-style cottage cheese

1/2 cup dairy sour cream

3 egg yolks, well beaten

3 tablespoons chopped onion

3 tablespoons chopped pimiento (optional)

2 tablespoons butter or margarine, melted

1 clove garlic, minced

1/2 teaspoon salt

Dash pepper

3 egg whites, stiffly beaten

1 tablespoon butter or margarine

Steps

1.  Preheat the oven to 350°.  Grease 2 quart casserole; set aside.

2.  In a large mixing bowl, stir together the mashed potatoes, cottage cheese, sour cream, egg yolks, onion, pimiento (if using), the 2 tablespoons melted butter or margarine, garlic, salt and pepper.

3.  Beat with an electric mixer on medium speed until mixture is light and fluffy, scraping the side of the bowl.  Gently fold in the beaten egg whites.

4.  Carefully spoon the mixture into the prepared casserole.  Dot with the 1 tablespoon butter or margarine.

5.  Bake in the 350° oven about 1 hour or until the casserole is puffed and the top is golden.  Serve immediately.

Tips:

For 3 cups mashed potatoes, peel and cut up 2 pounds potatoes.  Keep the peeled and cut pieces immersed in cold water to prevent them from darkening.  Cook, covered, in a small amount of boiling water for 20 to 25 minutes or until the potato pieces are tender, adding more water if necessary.  Mash with a potato masher, slotted spoon or electric mixer.

If you want this to be a make-ahead dish, prepare the potatoes as directed up until the point of baking.  Then, refrigerate the prepared potato mixture, covered, up to 4 hours.  Uncover and bake about  1 hour or until the potatoes are puffed and the top is golden.

For a tangier flavor, use flavored sour cream dip such as garlic, chive or French onion in place of the sour cream in the recipe.

From : America's Best-Loved Community Recipes