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Whipped Potato Casserole Recipe
|Potatoes/Null||4 Medium (NULL)|
|Butter/Null||5 Tablespoon (NULL)|
|Cream/Null||1⁄4 Cup (4 tbs) (NULL)|
|Onion/Null||1 Large, chopped (NULL)|
|Eggs/Null||2 , separated (NULL)|
|Parmesan cheese/Null||1 Cup (16 tbs), grated (NULL)|
|Salt/Null||To Taste (NULL)|
|Pepper/Null||To Taste (NULL)|
Serving size: Complete recipe
Calories 1944 Calories from Fat 882
% Daily Value*
Total Fat 100 g153.3%
Saturated Fat 60.4 g302%
Trans Fat 0 g
Cholesterol 656.3 mg218.8%
Sodium 2307.1 mg96.1%
Total Carbohydrates 206 g68.6%
Dietary Fiber 20.6 g82.3%
Sugars 40.7 g
Protein 68 g136.9%
Vitamin A 57.7% Vitamin C 265.7%
Calcium 153.3% Iron 48.4%
*Based on a 2000 Calorie diet
Drain and pare.
Mash potatoes with electric mixer or potato masher.
Gradually beat in 3 tablespoons of butter and the cream to make potatoes light and fluffy.
Melt remaining butter in a skillet.
Add onion and saute until tender.
Add to whipped potatoes.
Season with salt and pepper.
Beat egg yolks into cooled potatoes.
Beat egg whites until stiff but not dry.
Fold into potatoes.
Generously grease a casserole, and spoon in potato mixture.
Sprinkle top with cheese.
Bake, uncovered, for 15-20 minutes in preheated 350° oven.
Place under broiler for a few minutes to crisp the top.