The perfect side dish for marinated grilled lamb!
4 medium potatoes
4 eggs, separated
1/4 cup half-and-half
5 tablespoons butter
1 small onion, minced
1 celery rib, minced
1 cup finely crumbled feta cheese
Salt and pepper
Place the potatoes in a large saucepan with enough salted water to cover and bring water to a boil. Cook for about 30 minutes or until fork tender.
Drain and cool potatoes until cool enough to handle, and peel the potatoes. Place potatoes in a large mixing bowl and mash with fork. Add the egg yolks and half-and-half and beat with a mixer until smooth.
Preheat oven to 400°F. Grease the bottom and sides of a 7-inch souffle dish (or individual cups) with 2 tablespoons butter.
Heat 3 tablespoons of butter in a skillet and add onion and celery and sauté for 3 minutes. Stir in the potato mixture, cheese and salt and pepper to taste. Set aside.
In a mixing bowl, beat egg whites with a pinch of salt until stiff.
Fold in one-third of the egg whites into the potato mixture; then fold in the remaining whites.
Pour into the prepared baking dish (or divide mixture evenly between individual ramekins) and place dish on a baking sheet. Bake for 40-45 minutes, or until top is golden brown.
YIELD: Serves: 6-8
SOURCE: California Greek Girl, Mary Papoulias-Platis