Pommes Souffles (Puffed Up Potatoes)

• 1 lb idaho potato
• 1 tablespoon light margarine, softened
• 1/3 cup fat-free half-and-half, warmed
• 1/4 teaspoon sea salt
• 1/2 teaspoon fresh coarse ground black pepper
• 6 tablespoons egg whites
• 1/4 cup sharp cheddar cheese, finely grated
• 1 teaspoon flaked sea salt or 1 teaspoon colored sea salt

1. Peel potatoes & cut into large chunks. Place in large pot & cover with cold water. Bring to boil & cook 10-15 minutes until tender.
2. Drain well and return to pot on stove. Cover and heat over low flame, shaking occasionally, about 3 minutes until potatoes look dry.
3. Mash low speed with electric hand mixer. Fold in butter, milk, salt and pepper. Let cool.
4. Heat oven to 400u0b0F.
5. Spray baking dish (8x8" or similar size) with non-stick cooking spray. Beat 3 T egg whites & stir into potatoes. Add cheese.
6. With electric hand mixer, whip remaining 3 T egg whites until stiff peaks form. Gradually fold whipped eggs into potatoes.
7. Transfer potatoes to baking dish.
8. Bake 30 minutes until top begins to brown.
9. Sprinkle with flaked or colored sea salt & serve.

potato, light margarine, salt, fresh coarse ground black pepper, egg whites, cheddar cheese, salt

Taken from www.food.com/recipe/pommes-souffles-puffed-up-potatoes-219060 (may not work)