Idaho® Potato Soufflé Casserole

Ingredients

• 24 about 8 lbs Idaho® potatoes (8-10 oz) peeled & cut into chunks
• 3 cups half-and-half or evaporated milk, heated
• 1 cup grated Parmesan cheese
• 4 cups low fat yogurt or light sour cream
• ½ cup* fresh minced parsley
• ¼ teaspoon Tabasco sauce
• 3 cloves fresh minced garlic
• Salt to taste
• 6 eggs, separated
• * Or use 1 tablespoon dried parsley

Directions

1. Steam potatoes until very tender. Drain and mash.
2. Beat in heated half-and-half gradually. Add Parmesan cheese, yogurt, parsley, Tabasco sauce, garlic, salt and egg yolks. Beat egg whites until stiff; fold into potato mixture.
3. Pour into ungreased shallow ½ pan. Bake uncovered at 375 degrees F, in conventional oven or 350 degrees F in convection oven until golden brown – about 50 minutes.