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1. For granola, preheat oven to 300 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside.
2. In a large bowl stir together oats, rice cereal, pumpkin seeds, cheese, thyme, kosher salt, and 1/8 teaspoon pepper. In a small bowl combine egg white, oil, and Worcestershire sauce. Drizzle egg white mixture over oat mixture; toss gently to coat. Spread mixture in the prepared baking pan. Bake for 20 to 30 minutes or until golden, stirring occasionally. Cool on a wire rack.
3. Meanwhile, in a TK-size Dutch oven cook potatoes, covered, in enough boiling lightly salted water to cover for 15 to 20 minutes or until tender; drain. Return potatoes to Dutch oven.
4. Mash potatoes with a potato masher or an electric mixer on low speed until smooth. Add butter; gradually beat in whipping cream to make mashed potatoes light and fluffy. Season to taste with salt and additional pepper. Sprinkle each serving with 2 tablespoons of the granola.