Pommes Souffles (Puffed up Potatoes)

• idaho potato↗1 lb
• light margarine↗1 tablespoon

  softened

• fat-free half-and-half1⁄3 cup

  warmed

• sea salt↗1⁄4 teaspoon
• fresh coarse ground black pepper↗1⁄2 teaspoon
• egg whites↗6 tablespoons
• sharp cheddar cheese↗1⁄4 cup

  finely grated

• flaked sea salt↗1 teaspoon

  or 1 teaspoon colored sea salt

Step-by-step instructions

1. 1

   Peel potatoes & cut into large chunks. Place in large pot & cover with cold water. Bring to boil & cook 10-15 minutes until tender.

2. 2

   Drain well and return to pot on stove. Cover and heat over low flame, shaking occasionally, about 3 minutes until potatoes look dry.

3. 3

   Mash low speed with electric hand mixer. Fold in butter, milk, salt and pepper. Let cool.

4. 4

   Heat oven to 400°F.

5. 5

   Spray baking dish (8x8" or similar size) with non-stick cooking spray. Beat 3 T egg whites & stir into potatoes. Add cheese.

6. 6

   With electric hand mixer, whip remaining 3 T egg whites until stiff peaks form. Gradually fold whipped eggs into potatoes.

7. 7

   Transfer potatoes to baking dish.

8. 8

   Bake 30 minutes until top begins to brown.

9. 9

   Sprinkle with flaked or colored sea salt & serve.