1 1/2 lb (700 g) potatoes, boiled
150 g (5 oz) cheese, grated
3 medium eggs, separated
2 tbsp (1 oz) 25 g softened butter
2 tbsp milk
1 tsp ready made English mustard
Pinch of salt
1 level tsp cayenne pepper
150 g (5 oz) cheese, grated
3 medium eggs, separated
2 tbsp (1 oz) 25 g softened butter
2 tbsp milk
1 tsp ready made English mustard
Pinch of salt
1 level tsp cayenne pepper
method
1. Put the cooked potatoes through a vegetable mouli or ricer.
2. Beat in the cheese, egg yolks, butter, milk and mustard.
3. Whisk the egg whites until stiff and carefully fold into the potato mixture, season with salt and cayenne pepper, then gently pour into a well buttered souffle dish.
4. Cook in the oven Gas mark 7, 425°F (220°C) for 40 minutes.
5. Resist the temptation to open the oven door before the cooking time is up.
6. Serve immediately.
2. Beat in the cheese, egg yolks, butter, milk and mustard.
3. Whisk the egg whites until stiff and carefully fold into the potato mixture, season with salt and cayenne pepper, then gently pour into a well buttered souffle dish.
4. Cook in the oven Gas mark 7, 425°F (220°C) for 40 minutes.
5. Resist the temptation to open the oven door before the cooking time is up.
6. Serve immediately.
serving amount
serves 4
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