Potato Cheese Puffs - cooking recipe

Ingredients

4 lb. fresh baked potatoes
1/4 c. top milk
2 eggs, separated
3/4 c. cheese, grated
1 1/2 tsp. salt
1 1/2 tsp. fresh onion juice
2 Tbsp. finely chopped parsley

Preparation

Drain off any liquid from hot potatoes.
Rice potatoes while hot into a bowl.
Add milk mixed with egg yolks and cheese, salt, onion and parsley.
Whip until fluffy.
Beat egg whites until stiff.
Fold into the potato mixture.
Pile lightly into 8 mounds on a greased cookie sheet or shallow pan.
Bake 15 to 20 minutes. Serve immediately while still puffy.
Makes 4 servings.