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INSTANT POTATO PUFF 
Instant mashed potatoes for 8
1 c. cottage cheese
1 c. sour cream
1/4 c. onions, thinly sliced
1 (2 oz.) jar chopped pimientos, drained
2 tsp. salt
1 clove garlic, minced
3 eggs, separated
2 tbsp. butter

Prepare 8 servings of instant mashed potatoes according to package directions using electric mixer. Add cottage cheese, sour cream, onion, pimento, salt, garlic and egg yolks. Beat until fluffy and well blended.

Beat egg whites until stiff. Fold into potato mixture. Pour into buttered 1 1/2 quart casserole. Bake in preheated oven 350 degrees 1 hour. Dot with butter and serve.

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