Ingredients
5 to 6 c. leftover mashed potatoes
3 to 4 Tbsp. butter or margarine
1 c. Cheddar cheese, grated
3 eggs
1/2 paprika
1/2 c. each red and green pepper
Method
Sources
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Universal suction lids — fit any pot or pan, no matching needed
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Organize pot lids vertically — saves cabinet space
Universal suction lids — fit any pot or pan, no matching needed
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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If potatoes are not seasoned, salt and pepper to taste. In a bowl, lightly beat egg yolks. Add melted butter and paprika, beating well. Combine mixture with potatoes, cheese and chopped peppers. Stir until well blended. Fold in stiffly beaten egg whites. Spoon into buttered 6-cup ring or 1 1/2-quart casserole. Bake at 350° for 40 to 50 minutes or until lightly browned.