Ingredients
2 large eggs, separated2 cups leftover mashed potatoes2 tablespoons grated Parmesan cheese1 tablespoon minced fresh parsley or chives1 teaspoon dried minced onion1/8 teaspoon garlic powder2 to 3 tablespoons butter, melted
Preparation
In a bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter. Divide potato mixture into cups. Brush remaining butter over potatoes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.
