Potatoes Supreme for 20

1. Spray two 12x7-1/2x2-inch baking dishes with nonstick spray coating. Set aside.

2. In a 6-quart Dutch oven bring 6 cups salted water to boiling. Add loose-pack frozen hash brown potatoes. Return to boiling. Cover and boil about 7 minutes or until tender. Drain.

3. Transfer half (about 6 cups) of the potatoes to a large mixer bowl. Mash with an electric mixer on low to medium speed. Add 1 of the 8-ounce tubs cream cheese with chives and onion, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. If necessary, gradually beat in a small amount of milk to make potatoes light and fluffy. Beat in 3 of the egg whites.

4. Spoon the mixture into one of the prepared dishes. Repeat mashing with remaining potatoes, remaining tub of cream cheese with chives and onion, the remaining 1/4 salt, and the remaining 1/4 teaspoon pepper, and milk, if necessary, and remaining 3 egg whites. Spoon into remaining prepared dish, piping on top layer, if desired.

5. Combine grated Parmesan cheese, fine dry bread crumbs, and melted margarine; sprinkle atop potatoes. Bake in a 325 degree F. oven about 30 minutes or until heated through. Makes 20 servings.