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
- 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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