These cheese puffs can really classify as a gluten-free cheese quiche or souffle. This recipe still falls under the Pesach category since it does have potatoes (of course) but with a different spin. Mashed potatoes mixed with milk, butter, and cheese with egg whites folded in to make it light and airy- doesn’t it sound heavenly? Courtesy of the Women’s Branch of the OU.
Peel potatoes and cut into cubes. Put into saucepan and cover with water; add one teaspoon salt.
Bring to a boil and cook for about 20 minutes or until soft.
Drain and mash with milk and butter.
Beat egg whites until stiff. Mix egg yolks, one at a time, with mashed potatoes.
Stir in cheese, onion powder and parsley. Fold in egg whites.
Spoon into greased two-quart casserole.
Bake at 375 degrees Fahrenheit for 40 minutes or until puffed and golden.