When you want something easy yet elegant, this potato dish uses the convenience of instant potatoes.
3 eggs, separated
2 cups instant mashed potatoes, prepared according to box directions and still warm
1/2 cup sour cream
1 teaspoon dried parsley
1/2 teaspoon season-salt
1/4 teaspoon white pepper
Chopped fresh chives at serving time
Beat egg whites until stiff but still moist; set aside. Beat egg yolks until smooth; set aside. Prepare instant mashed potatoes; set aside. Now fold the beaten yolks into the potatoes; next the sour cream and seasonings till blended; and lastly, gently fold in the egg whites to lighten the mixture. Transfer mixture to a buttered 2 -quart casserole or soufflé dish. Bake in 350º oven for 45 minutes. Garnish with a sprinkling of chopped fresh chives and serve as a nice alternative to traditional mashed potatoes.