Ingredients:
4 cups mashed potatoes
1 cup all-purpose flour
3 tablespoons soy margarine
1/2 teaspoon onion powder
salt
1/2 teaspoon white pepper
1/2 cayenne pepper (optional)
4 large eggs, beaten or 1 cup egg substitute
1/4 cup minced fresh parsley (optional)
6 ounces monterey jack pepper cheese, shredded
10 ounces fat free cream cheese
Directions:
Preheat oven to 425 F Generously butter 6 1 cup ramekins or 2 quart souffle dish or casserole.
If using cold mashed potatoes, warm in large nonstick skillet or saucepan over med heat until very hot, stirring frequently frequently to prevent scorching.
Meanwhile, bring one cup of water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.
Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into a prepared casserole. Make a well in center and spoon in 2 heaping Tbs. of parsley cheese filling.
Cover filling with 4 tbsp potato mixture.
If using casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.
Bake 50 minutes. Let cool 15 minutes before serving.
Servings: 6
Time preparation: 20 min.
Time total: 70 min.