Ingredients
1-3/4 pounds red potatoes (about 6 medium), peeled and cubed2/3 cup sour cream2 large egg whites, lightly beaten1/4 cup butter1/4 cup minced fresh parsley2 green onions, thinly sliced3/4 teaspoon salt1/4 teaspoon pepperDash ground nutmeg3 tablespoons grated Parmesan cheese
Preparation
Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
Drain; return to pan. Mash potatoes, gradually adding sour cream, egg whites and butter. Stir in parsley, green onions, salt, pepper and nutmeg.
Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake 25-30 minutes or until golden brown.
