Instructions: Spray 6 individual souffle or custard dishes with nonstick spray coating.

Set aside.

Peel and cut up potatoes. Cook, covered, in boiling salted water for 10 to 15 minutes or until tender. Drain. Mash with an electric mixer on low speed. Add cream cheese, salt, and a dash of pepper. Gradually beat in enough of the milk to make the potato mixture light and fluffy. Beat in egg whites.

Spoon potato mixture into a pastry bag fitted with a large star tip; pipe into dishes.

In a small bowl combine Parmesan, bread crumbs, and margarine; sprinkle over potatoes. Bake at 325 degrees for 25 to 30 minutes or till heated through.

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