3 md Potatoes (about
6    -8 cloves garlic --
Unpeeled
1 c  "cream" substitute
1/2 ts Ground coriander
1/4 ts Nutmeg & White pepper
1 sm Onion -- finely chopped
2    Egg whites -- or  1 whole

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.