Yorkshire Potato Puff
6 medium potatoes
1/4 cp butter or margerine, melted
3 eggs, separated
1 tsp salt
1/8 tsp each pepper and nutmeg
1/4 cp heavy cream
1 - Cook potatoes, covered, in 1 inch boiling salted water until tender about 30 m inutes.
2 - Drain, peel, and rice or mash to makie about 4 cups.
3 - Blend mashed potatoes with 2 tbsp butter, the egg yolks, seasonings, and cream.
4 - In large bowl with electric mixer, or rotary beater, beat egg whites until stiff.
5 - Gently fold intoi potato mixture.
6 - Pile into 1 1/2 quart casserole.
7 - Drizzle remaining 2 tbsp butter over poitato mixture.
8 - Bake at 425 degrees for 15 to 20 minutes, or until puffy and golden.
9 - Serve at once
Makes 6 servings, about 220 calories per serving.
Low calorie version: Prepare as above but omint butter and substitute 1/4 cup
evaporated milk for heavy cream.
Makes 6 servings, about 130 calories a serving.