Potato Puff

This recipe comes from my tried-and-true cookbook, back from when I was a teenager! We don't have a lot of casseroles now, but there is a box of instant mashed potatoes in the pantry that we don't particularly care for as plain mashed potatoes (they're too grainy). Maybe they'll be okay in this recipe I first tried in 1989!

This was a good way to use up the instant potatoes, although we weren't a fan of the carrots. If we try this again maybe we'll substitute broccoli or spinach for the carrots. And adding some extra cheese on top near the end of the baking time, that would make it even more delicious.

Potato Puff

• 4 servings prepared instant mashed potatoes
• 1 cup shredded sharp Cheddar cheese 
• 1 cup chopped cooked chicken or turkey
• 1 cup shredded carrots (2-3)
• 2 teaspoons chopped chives
• 1/4 teaspoon crushed rosemary
• 3 eggs, separated
• 1/2 teaspoon salt

Prepare mashed potatoes; stir in cheese, chicken, carrots, herbs and egg yolks. Beat egg whites and salt until stiff peaks form; fold into potato mixture. Pour into a buttered casserole dish; place dish in pan of hot water. Bake uncovered at 350 degrees for 50-60 minutes, or until browned and puffed.