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Fortified Mashed Potatoes

I had some excess egg whites from a cake so I decided to use them on fortified mashed potatoes. My original inspiration is a French dish served for farm hands, which seemed like a good idea for a hearty breakfast. Here are some slightly mashed potatoes mixed with the egg whites. I used the fluid of the egg whites to help me mash the potatoes more thoroughly
Here are the potatoes in the pan. The French dish is supposed to rise thanks to the sealing properties of the egg whites that trap air underneath the potatoes. I managed a few small bubbles but nothing big.
And here they are on my breakfast plate. They fully met my expectations for heartiness. They tasted pretty darn good, too. Potatoes and breakfast go together for a reason---the starch combined with the earthy tones of the potato is very satisfying.
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