3 potatoes, peeled & halved (1 lb.)
1 c. cream style cottage cheese
2 tbsp. butter
2 egg yolks
1/2 tsp. salt
1/8 tsp. white pepper
2 egg whites

Cook potatoes covered in boiling salted water until tender, drain. In mixing bowl, mash potatoes, cottage cheese, butter, egg yolks, salt and pepper until fluffy. Beat egg whites until stiff. Spoon into greased 1 quart casserole until puffed and golden, 375 degrees for 30 to 35 minutes. Serve warm.