Souffleed Potatoes

• 2 cups peeled, cubed potato
• 1/3 cup evaporated skimmed milk
• 3 Tablespoons light process cream cheese
• 1/4 teaspoon salt
• 1/3 cup chopped sweet red pepper
• 2 Tablespoons chopped green onions
• 1/8 teaspoon ground white pepper
• 2 egg whites
• Vegetables cooking spray
• 2 teaspoons grated Parmesan cheese

1. 1) Place potato in a saucepan; add water to cover. Bring to a boil. Cover reduce heat, and simmer 15 minutes or until tender. Drain.
2. 2) Combine potato and milk in a large bowl; beat at medium speed of an electric mixer 1 minute or until smooth. Add cream cheese and salt; beat at low speed until well blended. Stir in red pepper, green onions, and white pepper.
3. 3) Beat egg whites at high speed of an electric mixer until soft peaks form. Gently fold egg whites into potato mixture. Spoon into a 1-quart casserole coated with cooking spray. Bake at 350 degrees for 35 minutes. Sprinkle with Parmesan cheese; bake 5 additional minutes or until cheese is golden. Serve immediately.

potato, milk, light process cream cheese, salt, sweet red pepper, green onions, ground white pepper, egg whites, spray, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/souffleed-potatoes-52429151 (may not work)