Instructions: Peel the potatoes and cut into rough 2- to 3-inch chunks. Cook in a large saucepan of boiling, salted water until fork tender, 15 to 20 minutes. Drain the potatoes, return to the saucepan, and cook over low heat for about 1 minute until thoroughly dry. Transfer to a large bowl or leave in the saucepan to mash. In a small bowl, whisk the milk with the egg white. Mash the potatoes with a potato masher, then gradually beat in the milk mixture and the butter with a wooden spoon to make a fairly smooth puree. Stir in 3 tablespoons of the cheese and the parsley and season with salt to taste.

Lightly coat a shallow 2-quart baking dish with oil spray. Spoon into the prepared pan, smooth the top, and sprinkle with the remaining 1 tablespoon of cheese and dust with the paprika. (The casserole can be made several hours ahead to this point and held at room temperature for 2 to 3 hours or refrigerated overnight.)

If the potatoes are freshly made and warm, turn on the broiler and place the casserole under the heat until the top is flecked with brown and the cheese melts, about 2 minutes. If cool, preheat the oven to 425 1/4F, cover the casserole with foil, and bake until nearly heated through, 10 to 15 minutes. Uncover and bake until the top is flecked with brown, about 15 minutes longer. To serve, cut into squares and remove from the pan with a small spatula.

NOTES : Simple ingredients and idea for comfort food with a touch more flavor. This potato cake is smooth and creamy and is very tempting paired with Lentil Stew with Rosemary.

TIPS when making this menu: make sure you have all the ingredients before starting. Dont ignore the potatoes cooking away while digging thru the freezer for that bag of lentils you remember buying. where are they?

The potatoes were good, if a little too smoky and there are safer ways to add the flavor of smoke to potatoes than burn the pan.

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