This is a tasty way to use leftover mashed potatoes.

2	Eggs	Separated
2	Cups	Mashed potatoes
2	Tbsps.	Grated parmesan cheese
1	Tbsp.	Minced fresh parsley or chives
1	Tsp.	Minced dried onion
1/8	Tsp.	Garlic powder
2 to 3	Tbsps.	Butter or margarine, melted

In a mixing bowl, beat egg yolks. Add potatoes, cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff. Fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter; divide potato mixture among cups. Brush remaining butter over potatoes. Bake at 375degrees for 30-35 minutes or until lightly browned. Serve immediately.

YIELD: 8 Servings