- 4 cups mashed potatoes, without milk and butter (900 g)
- 1 cup low fat milk (240 ml)
- 1 cup shredded reduced-fat cheddar cheese (4 ounces or 112 g)
- ⅔ cup shredded reduced-fat Swiss cheese (67 g)
- ⅓ cup shredded Parmesan cheese (34 g)
- ⅓ cup chopped green onions (50 g)
- 1 small onion, chopped
- 1¼ teaspoons salt (6.25 g)
- ¼ teaspoon pepper (1.25 g)
- 4 eggs, separated
- In a large bowl, mix together mashed potatoes, milk, cheeses, and onions. Add salt and pepper to season.
- Beat egg yolks in a small bowl and then stir into potato mixture.
- In another bowl, beat the egg whites well until stiff peak form. Pour this into potato mixture.
- Transfer to a 2-quart soufflé dish coated with cooking spray. Bake the mixture, uncovered, at 375°Farehnheit for 40-45 minutes or until golden.
- Serve warm.