- 4 cups mashed potatoes (without added milk or butter)
- 1 cup fat-free milk
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 2/3 cup shredded reduced-fat Swiss cheese
- 1/3 cup shredded Parmesan cheese
- 1/3 cup chopped green onions
- 1 small onion, chopped
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 4 eggs, separated
In a large bowl, combine the first nine ingredients.
Beat egg yolks; stir into potato mixture.
In a small mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.
Transfer to a 2-quart soufflé dish coated with nonstick cooking spray. Bake, uncovered, at 375 degrees F for 40 to 45 minutes or until golden. Serve immediately.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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