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Dairy
Easy
1 Hour, 15 Minutes
Diets 
These cheese puffs can really classify as a gluten-free cheese quiche or souffle. This recipe still falls under the Pesach category since it does have potatoes (of course) but with a different spin. Mashed potatoes mixed with milk, butter, and cheese with egg whites folded in to make it light and airy- doesn’t it sound heavenly? Courtesy of the Women’s Branch of the OU.
6 medium potatoes
1/2 cup milk
2 tablespoons butter or margarine
2 cups (1/2 pound) grated Swiss or other cheese
1 teaspoon onion powder
2 tablespoons chopped parsley or 6 cubes Gefen Frozen Parsley
Peel potatoes and cut into cubes. Put into saucepan and cover with water; add one teaspoon salt.
Bring to a boil and cook for about 20 minutes or until soft.
Drain and mash with milk and butter.
Beat egg whites until stiff. Mix egg yolks, one at a time, with mashed potatoes.
Stir in cheese, onion powder and parsley. Fold in egg whites.
Spoon into greased two-quart casserole.
Bake at 375 degrees Fahrenheit for 40 minutes or until puffed and golden.
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eggs? instructions mention eggs but ingredients dont
how many eggs?