4 lbs. potatoes, pared and boiled until fork tender
1/2 c. (1 stick) butter at room temperature
1/2 c. milk
1 c. grated onion (3 to 4 med. size onions)
2 egg yolks
1 tsp. salt
1/2 tsp. white pepper
4 egg whites
1/2 tsp. cream of tartar
1 sm. onion, sliced
1 tsp. softened butter

1. Preheat oven slow (325 degrees).

2. Mash potatoes, butter, milk. Stir in grated onion, egg yolks, salt, pepper.

3. Beat egg yolks with cream of tartar until soft peaks form. Fold into potato mixture.

4. Spoon into 1 1/2 to 2 quart souffle dish or 2 quart casserole dish. Mound mixture. Press thinly sliced onions evenly over top of potatoes. Brush with softened butter.

5. If using souffle dish bake on lowest rack. Using casserole dish in preheated slow oven on middle rack (325 degrees) for 50-55 minutes or until top is golden. 327 calories per serving.