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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The buttery crumb topping adds a special touch to these mashed potatoes. My family loves this recipe. Ingredients:
6 medium russet potatoes, peeled an cut into chuncks |
2 cloves garlic, peeled |
1 cup plain yogrut |
1/ teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
2 egg whites |
--------for the topping |
1/3 cup plain bread crumbs |
2 tablespoons grated parmesan cheese |
1 tablespoon butter, melted |
1 tablespoon chopped chives |
Directions:
1. Spray a shallow 1 1/2-quart baking dish with vegetable cooking spray.
2. In a large saucepan,combine potatoes and garlic; add enough cold water to cover. Bring water to a boil over high heat. Reduce heat to medium; cover and cook until potatoes are fork-tender, about 15 minutes.
3. Preheat oven to 375.F
4. To prepare topping, in a small bowl, combine bread crumbs, Parmesan, butter, and chives.
5. Drain potatoes and garlic; return them to pan. Using a potato masher or ricer, mash potato mixture until smooth. Stir in yogurt, salt, black pepper, and nutmeg.
6. In a medium bowl, using an electric mixer set on high speed, beat egg whites until soft peaks form. Gently fold egg whites into potato mixture. Spread potato mixture in prepared dish. Sprinkle with topping. Bake until golden, about 25 minutes. Serve immediately.
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