Parmesan Potato Puff

Normally when I pay a visit to my Dad, I end up spending several hours in the kitchen cooking up special meals. Despite the torrents of rain that kept me inside, I just didn't feel like fussing around much this past weekend as I have been out of the habit of cooking up more elaborate meals these days. Summer time calls for easier preparations for nourishment. Not wanting to miss the opportunity to cook in my Dad's fine kitchen, nor desiring to leave all the dinner preparations up to him, I did decide to whip up a simple potato dish to accompany one of our meals — light and fluffy whipped potatoes baked with Parmesan cheese for a brown and crispy exterior.

For dessert, dumplings in blueberry syrup.

Parmesan Potato Puff

Recipe by Lisa Turner Published on August 16, 2008 Light and fluffy whipped potatoes baked with Parmesan cheese Print this recipe Ingredients: 2 lbs (900 g) white or yellow potatoes, chopped 2 tablespoons butter sea salt and fresh ground black pepper to taste 1/3 to 1/2 cup milk 2 eggs, separated 1/2 teaspoon cayenne 1/2 teaspoon paprika 1/2 cup fresh grated Parmesan cheese Instructions: Boil the potatoes until tender — about 20 minutes. Drain well and mash. Season with salt and pepper, add the butter and milk, and whip until the potatoes are light and fluffy. Preheat an oven to 350° and grease or butter a small casserole dish. Beat the egg yolks well. Beat the egg whites until they form stiff peaks. Stir the spices and Parmesan cheese into the mashed potatoes. Now beat in the egg yolks. Fold in the egg whites. Transfer the mixture to the prepared casserole dish and bake in the preheated oven for 30 to 40 minutes or until the potatoes are lightly browned. Makes 4 servings