Recipe courtesy of Taste of Home magazine
Serves 8
2 eggs, separated
2 cups mashed potatoes
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley or chives
1 teaspoon dried minced onion
1/8 teaspoon garlic powder
2 to 3 tablespoons butter or margarine, melted
In a mixing bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into potato mixture. Brush eight muffin cups or custard cups generously with melted butter. Divide potato mixture between cups. Brush remaining butter over potatoes. Bake at 375 for 30-35 minutes or until lightly browned. Serve immediately.
