6    Medium potatoes

      1 ts Salt

    1/2 ts Pepper

    1/4 c  Butter

    1/2 ts Baking powder

      3 tb Light cream

    1/4 c  Milk

  1 1/2 oz Cream cheese

      4 oz Old english cheese

      2    Egg yolks

      2    Egg whites

      2 tb Grated parmesan cheese

    Boil potatoes in jackets.  Peel and force through a sieve or ricer. Add
  salt, pepper, butter, baking powder, and cream. Beat until well blended and
  butter is melted and absorbed in potatoes.
    Combine milk, cream cheese and Old English cheese in a saucepan. Heat,
  stirring, until cheese melts.  Add 2 T. at a time to potatoes, beating
  after each addition until all is used and potatoes are light and fluffy.
  Stir beaten egg yolks into potatoes and mix well. Beat egg whites until
  consistency of meringue and fold into potatoes. Pour into a 2-qt. ovenproof
  casserole, sprinkle with Parmesan cheese, and place in a hot 450 degree
  oven to brown beautifully (approx. 15 min.)
    NOTE: "Add 1 t. lemon juice to meringue just before folding into
  potatoes. You'll like it."
    From:  "Clarita's Cocina"