Potato Souffle
Potato Souffle
Makes about 6-8 servings
1 cup milk
1/4 cup (1/2 stick) Blue Bonnet Margarine
3 cups mashed potatoes
1/2 cup grated American cheese
1 teaspoon salt
1/2 teaspoon dry mustard
2 egg yolks
2 egg whites
Heat milk and Blue Bonnet Margarine together in a saucepan. Stir in mashed potatoes; beat until light and fluffy. Beat in American cheese, salt and dry mustard.
Beat egg yolks until thick and light. Fold into potato mixture. Beat egg whites until stiff. Fold into potato mixture.
Turn mixture into a greased 1 1/2 quart casserole. Bake in moderate oven (350 degrees) about 45 to 50 minutes. Serve immediately.
Makes about 6-8 servings
1 cup milk
1/4 cup (1/2 stick) Blue Bonnet Margarine
3 cups mashed potatoes
1/2 cup grated American cheese
1 teaspoon salt
1/2 teaspoon dry mustard
2 egg yolks
2 egg whites
Heat milk and Blue Bonnet Margarine together in a saucepan. Stir in mashed potatoes; beat until light and fluffy. Beat in American cheese, salt and dry mustard.
Beat egg yolks until thick and light. Fold into potato mixture. Beat egg whites until stiff. Fold into potato mixture.
Turn mixture into a greased 1 1/2 quart casserole. Bake in moderate oven (350 degrees) about 45 to 50 minutes. Serve immediately.
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