Instructions: Preheat oven to 350. Place potatoes and garlic in a med saucepan; add water tocover and cook until potatoes are tender-about 30 minutes. Remove potatoes and garlic from liquid with a slotted spoon, saving the broth.

Peel the potatoes or not, as you prefer. Mash potatoes with a fork; remove peel from garlic, mash and add to potatoes. Mix together "cream," coriander, nutmeg and pepper; combine with potato-garlic mixture. Cook onion in 1/4 cup broth saved from cooking potatoes. When onion is tender, place onion, onion broth and egg whites or whole egg in a blender or food processor; process until onion is pureed. Mix onion with potato-garlic mixture. Place this mixture in a lightly greased or nonstick 1-1/2 qt.

casserole. Bake for 30 min, or refrigerate at this point. If the potatoes are prepared ahead and refrigerated, allow an extra 5 minutes of baking time.

Makes 4 servings.

Note: I will post the recipe for the "cream" called for in this recipe althugh the new no-fat sour cream substiture works well here too. These potatoes may be assembled early the day they are to be served and set aside for later baking.

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