YIELD: SERVES 24

24 potatoes (8-10 oz) peeled, cut into chunks (about 8 lbs.)
3 cups half-and-half or evaporated milk, heated
1 cup grated Parmesan cheese
4 cups low fat yogurt or light sour cream
½ cup fresh minced parsley (or 1 Tbsp. dried)
¼ tsp. Tabasco sauce
3 cloves fresh garlic, minced
Salt, to taste salt
6 eggs, separated

1. Steam potatoes until very tender.

2. Drain and mash. Beat in heated half-and-half gradually. Add Parmesan cheese, yogurt, parsley, Tabasco sauce, garlic, salt and egg yolks.

3. Beat egg whites until stiff; fold into potato mixture.

4. Pour into ungreased shallow ½ pan. Bake uncovered at 375°F, in conventional oven or 350°F in convection oven until golden brown - about 50 minutes.

Recipe: Barbara Dudley, RD, Director of Dietetic Services, Independence Regional Health Center Independence, MO. Photo: Idaho Potato Commission