4 med. potatoes
5 tbsp. butter
1/4 c. cream
1 lg. onion, chopped
Salt and pepper to taste
2 eggs, separated
Grated Parmesan cheese

Cook potatoes in boiling salted water until tender. Drain and pare. Mash potatoes with electric mixer or potato masher. Gradually beat in 3 tablespoons of butter and the cream to make potatoes light and fluffy.

Melt remaining butter in a skillet. Add onion and saute until tender. Add to whipped potatoes. Season with salt and pepper to taste. Cool. Beat egg yolks into cooled potatoes. Beat egg whites until stiff but not dry. Fold into potatoes.

Generously grease a casserole, and spoon in potato mixture. Sprinkle top with cheese. Bake, uncovered, for 15-20 minutes in preheated oven at 350 degrees. Place under broiler for a few minutes to crisp the top.