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Parsley-Parmesan Potato Cakes

Olive oil or vegetable oil spray
2 pounds Yukon gold potatoes
2/3 cup skim milk
1 egg white
2 teaspoons butter
5 tablespoons grated Parmesan cheese, plus 1 additional tablespoon
2 tablespoons chopped parsley
Salt to taste
1/8 teaspoon paprika

Lightly coat a shallow 2-quart baking dish with oil spray.

Peel the potatoes and cut into 2- to 3-inch pieces. Cook in large saucepan of boiling, salted water until fork tender, about 15 to 20 minutes. Drain the potatoes, return to the saucepan, and cook over low heat for about a minute until thoroughly dry. Transfer to a large bowl or leave in the saucepan to mash.

In a small bowl, whisk the milk with the egg white. Mash the potatoes with a potato masher (we used hand mixer) then gradually beat in the milk mixture and the butter with a spoon to make a fairly smooth purée. Stir in 5 tablespoons of the Parmesan and the parsley, season with salt to taste. Spoon into the prepared pan, smooth the top and sprinkle with the remaining 1 tablespoon of the cheese and dust with paprika.

Turn on the broiler and place the casserole under the heat until the top is flecked with brown and the cheese melts, about 2 minutes. To serve, cut into squares and removed from the pan with a spatula.

Goes well with a hearty peasant bread and a green salad with radicchio or other bitter greens.

Serves 4.

Judi Erno, Carefree Gourmet Personal Chef Service

Thursday, April 08, 1999

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