1 oz. (2 tbsp.) & 1 tsp. butter
8 oz. potatoes, cooked & mashed
12 oz. Bechamel Sauce
1/2 tsp. salt & white pepper
5 egg whites
1 med. onion, chopped
1 1/2 tsp. paprika
2 tbsp. dry bread crumbs
1 tbsp. light cream
3 egg yolks

In a small frying pan, melt 2 tablespoons of the butter over moderate heat. When the foam subsides, add the onion. Saute for 5-7 minutes until translucent but NOT brown. Remove pan from heat.

Put the mashed potatoes into a large mixing bowl and stir in the onions (with cooking juices) and the paprika. Set aside.

Preheat oven to 375 degrees. Grease a 2 pint (5 cup) souffle dish with the remaining butter. Sprinkle in the bread crumbs and press them onto the bottom and sides of the dish with your fingertips. Set aside.

In a medium sized bowl, combine the Bechamel sauce with the cream, salt and pepper; stir well to blend. Add this sauce to the potato mixture, stirring well. Add the egg yolks, one at a time, beating well between each addition.

In a medium sized bowl, beat the egg whites until stiff peaks form. Carefully fold egg whites into the potato mixture. Spoon the mixture into the prepared souffle dish. Place dish in oven and bake 20-25 minutes or until it is puffy and lightly browned. Remove from pan and serve at once. Serves 4.