Mashed Potato Souffle

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* Exported from MasterCook *

 

Mashed Potato Soufflé

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Potatoes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 potatoes -- (to 12) peeled & cut into chunks

1/3 cup butter or margarine

1 8 oz package cream cheese -- (light or regular) softened

1 cup sour cream -- (light or regular)

2 eggs -- separated

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fine dry breadcrumbs

 

In a large saucepan of boiling, salted water, cook potatoes for 20 minutes or

until fork tender. Drain well and return to saucepan. Add 1/4 cup of the

butter, cream cheese, sour cream, egg yolks, salt & pepper.

 

Mash potatoes with a potato masher or with an electric mixer on low speed until

smooth. (Do not use a food processor or potatoes will end up with a glue-like

consistency.) In another bowl, beat egg whites until stiff but not dry. Fold

into potato mixture. Spoon into slow cooker.

 

In a small bowl, combine the remaining 2 tablespoons of butter and breadcrumbs;

mix well, and sprinkle over potatoes. (Mixture can be prepared up to this point

and refrigerated for up to 24 hours.)

 

Cover and cook on high for 3 to 4 hours or until puffy and slightly brown on

top. Serve immediately.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 505 Calories; 33g Fat (58.4% calories

from fat); 11g Protein; 43g Carbohydrate; 3g Dietary Fiber; 148mg Cholesterol;

661mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0