POTATO CHEESE AND CAYENNE PUFFS



2 C. cold mashed potatoes

Salt & freshly ground Pepper

1 T. chopped fresh Parsley leaves

1 T. chopped fresh Cilantro leaves

1 T. snipped fresh Chives

2 T. grated Parmesan Cheese

1 t. Baking Powder

3 T. Milk

2 T. Butter (the real stuff is best)

1 T. Cayenne Pepper (I use more, but I like it spicy!)

3 Eggs, separated



Preheat the oven to 425 degrees. Grease 12 (2-1/2 inch) muffin pan

cups. Season the mashed potatoes with salt and pepper to taste. Mix

in the herbs, cheese, and baking powder. Heat the milk, butter, and

cayenne in a small saucepan until warm and add to the mashed potatoes.

Mix in the egg yolks (only yolks!) and beat thoroughly. Whisk the egg

whites to soft peaks and gently fold into the potato mixture. Spoon

the mixture into the muffin cups and bake for about 20 minutes, or

until the puffs have risen and are golden brown. Serve immediately.



Variation: Substitute sweet potatoes for white potatoes.



Note: This recipe can also be baked in a greased gratin dish until

golden brown.