Potato Soufflé

If the thought of attempting a soufflé gives you nightmares, try this very simple potato recipe as a starter. It could lead you to greater things.

The mixture given will serve 4 people using individual ramekins. You could also use a medium soufflé dish, or even a deep cake tin. Remember the mix will rise as it cooks.

Preheat the oven to 180ºC, 350°F

750g potatoes
4 scallions (spring onions) sliced
100mls milk
1 beaten egg yolk
2 egg whites
Black pepper
Grated Pecorino or Parmesan cheese

Make life as easy for yourself as you can; cook the potatoes in the microwave. When they are done let them cool enough to handle and then peel and mash them. Mix in the egg yolk, milk, scallions and black pepper.

Whisk the egg whites until they form soft peaks, then stir one tablespoon of the whites into the potato mix. This will loosen it. Now add the potato mix to the remaining egg white and mix it in carefully. This is important – add the potato mix to the egg whites, not the other way round.

Spoon this mix into the greased ramekins or soufflé dish, sprinkle with grated cheese and bake in the middle of the over for about 20 minutes, or until nicely browned.

Serve at once.

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