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Fluffy Potato Casserole
SUBMITTED by Mrs. P, Logan County
10 potatoes, peeled and sliced
1/3 cup margarine, divided
1 (8 oz.) package cream cheese
1 cup sour cream
2 eggs, separated
1 teaspoon (or more) salt
1/2 teaspoon pepper
1/4 cup bread crumbs
Cook potatoes until tender. Drain & return to pan. Combine 1/4
cup of the margarine, cream cheese, sour cream, egg yolks
(beaten slightly), salt, pepper. Mash potatoes on low until
smooth. In a bowl, beat egg whites until stiff; fold into potato
mixture. Pour into greased crock pot. In small bowl, mix 2
tablespoons of the margarine & bread crumbs, mix well and
sprinkle on potatoes. Cook on High for 3 hours until top browns.
Serve steaming hot.
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