The early bird may get the worm, but its the second mouse that gets the cheese.

Potato Cheese Soufflé

2 cups mashed potatoes
1 Tablespoon grated onion
1 cup milk
5 Tablespoons butter or margarine
1/2 teaspoon prepared mustard
1/2 teaspoon salt
dash white pepper
1 cup grated shard Cheddar cheese
3 eggs, separated

Combine mashed potatoes with grated onion. Blend in milk, Add butter, mustard and seasonings.
Stir in cheese and cook over low heat just until cheese melts. Cool slightly.
Beat egg yolks, add to potato mixture and blend well.
Beat egg whites until very stiff but not dry. Fold 2/3 of egg whites into potato mixture very thoroughly, then fold the rest lightly.
Bake in un-greased 2 quart straight sided casserole at 375F for 40 minutes or until well-puffed and brown.
Serve immediately. Serves 6.