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Herbed Potato Fluff


  • pkg. instant mashed potatoes, enough for 4 servings
  • 1 cup small curd cottage cheese
  • 1/2 cup sour cream
  • 3 egg yolks
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  • 2 Tbsp. snipped chives
  • 1/2 tsp. celery salt
  • 3 egg whites
  • 2 Tbsp. finely chopped parsley
  • 2 Tbsp. butter


Prepare potatoes according to package directions. Beat in cheese, sour cream, yolks, chives and celery salt. Beat whites until stiff peaks form; fold whites and parsley into potatoes.

Turn into a 2 qt. casserole and dot with butter. Bake at 350 degrees F until lightly browned, about 1 hour. Makes 6-8 servings.

By Robin from Washington, IA

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