A Grit magazine reader shares a fancy mashed potatoes recipe.
Lillian Schuttpelz of Sioux City, Iowa, wrote in asking if someone has a recipe for mashed potatoes using egg whites. "My husband constantly raves about his mother’s mashed potatoes," she wrote. "She used egg whites, somehow. They had to be good, because when the farmers gathered and the women cooked, they’d all request Marie’s mashed potatoes."
Dais Richardson of Crawfordville, Florida, sent this recipe, with the added note, "Children love this one."
6 potatoes, cooked and drained
3/4 cup milk
3/4 teaspoon salt or less
1/3 cup grated cheese
2 teaspoons mustard
1/4 cup chopped green onions
2 egg whites
Add milk and salt to potatoes and mash until smooth. Add cheese, mustard and green onions; mix well.
Potatoes can be served at this point.
Heat oven to 375 degrees Fahrenheit. Lightly oil 1 1/2-quart baking dish.
Place potato mixture into prepared dish. Beat egg whites until very stiff and spread over potatoes. Bake 50 to 60 minutes and serve immediately.
Note: Mixture can be placed in prepared dish and then refrigerated for later use.
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