Mashed Potato and Onion Puff
"Here is a different way to use up those leftover mashed potatoes. This is also a great alternative to traditional mashed potatoes when you are having company."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 large white onion, chopped finely
- 1 -2 tablespoon butter or 1 -2 tablespoon margarine
- 3⁄4 cup half-and-half
- 2 cups mashed potatoes
- 1 teaspoon salt (optional)
- 1⁄2 teaspoon paprika
- 1⁄8 teaspoon pepper
- 2 eggs, separated
- 4 tablespoons chopped fresh parsley
directions
- Preheat oven to 325 degrees F.
- Melt butter or margarine in a medium-sized non-stick skillet over medium-high heat. Add the onion and saute until tender and translucent, but do not brown.
- In a mixing bowl, combine the onion, half-and-half, and mashed potatoes. Add salt if potatoes are not salted, and egg yolks.
- Beat potato mixture with an electric mixer until light and fluffy.
- In a separate bowl, beat egg whites with an electric mixer until stiff.
- Fold egg whites into potato mixutre and add the parsley. DO NOT OVER-MIX!
- Bake in a greased casserole or souffle dish for 35 minutes.
- Increase oven temperature to 400 degrees F and bake an additional 5 minutes to brown.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
