Soufflé Potatoes

This potato casserole went really well with Thanksgiving dinner in place of mashed potatoes. It is also a little more diabetic friendly because of the cottage cheese and eggs.

My mom is a fan of mixing a packet of Lipton Onion Soup and Dip Mix in a container of sour cream to eat as a dip with potato chips. She had just made some when I had the idea of using a 1/2 cup  in this recipe instead of just plain sour cream and it added a subtle onion flavor to the final dish. Yum! I may need to use more of this in other recipes that call for sour cream and would be enhanced with onion flavor.

Soufflé Potatoes

3 cups mashed potatoes (about 6 potatoes)
1 cup cottage cheese
½ cup sour cream
3 egg yolks, well beaten
4 tablespoons butter, melted
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
3 egg whites, stiffly beaten
1 tablespoon butter

Preheat oven to 350 degrees F. Butter a two quart casserole dish.

In a large mixing bowl, stir together mashed potatoes, cottage cheese, sour cream, egg yolks, melted butter, garlic, salt and pepper. Use an electric mixer to beat the mixture until light and fluffy. Fold in the egg whites.

Spoon the mixture into the prepared casserole dish. Dot with the butter.

Bake in the 350 degree F oven for 1 hour or until the casserole is puffed and top is golden.

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