Lemon-Basil Potato Puff

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Lemon-Basil Potato Puff

Prep Time: 40 min.

Source: Better Homes and Gardens

 

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Printed from BHG.com

 

Ingredients

 

2 pounds potatoes, peeled and quartered

3/4 cup fine dry bread crumbs

3 tablespoons margarine or butter, melted

1 tablespoon finely snipped fresh parsley

3 slightly beaten egg yolks

1/4 cup snipped fresh basil or lemon basil

1 teaspoon finely shredded lemon peel

1 teaspoon lemon juice

3/4 teaspoon salt

1/4 teaspoon ground white pepper

1 cup milk

1-1/2 cups shredded Swiss cheese (6 ounces)

3 egg whites

Snipped fresh parsley

 

Directions:

 

1. Cook potatoes, covered, in boiling water 20 to 25 minutes or until

tender; drain. Mash; set aside.

2. In a bowl combine bread crumbs, margarine, and parsley. Press mixture

onto bottom and up sides of a lightly greased 1-1/2-quart casserole. In a

bowl combine egg yolks, basil, lemon peel and juice, salt, and white pepper;

stir in milk and 1 cup of the cheese. Stir milk mixture into mashed

potatoes.

3. Beat egg white until stiff peaks form; fold into potato mixture. Transfer

to prepared casserole; top with remaining cheese. Bake, uncovered, in a 350

degree F oven about 45 minutes or until knife inserted in center comes out

clean. Garnish with snipped parsley. Makes 8 to 10 side-dish servings.

 

Nutritional facts per serving

 

calories: 296 , total fat: 13 g , saturated fat: 6 g , cholesterol: 102

mg , sodium: 419 mg , carbohydrate: 32 g , protein: 13 g , vitamin A: 24

% , vitamin C: 16 % , calcium: 23 % , iron: 6 %

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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