As usual, I didn’t have a recipe for this one and just made it up as I went along. It came out a treat though, and I served it with roast chicken.
For 2 people, you will need:
- 2 good sized potatoes
- 1 egg, separated
- 75 g of good cheese (I used a combination of spreadable goat cheese and a 14-month aged gruyere, shredded).
- Optionally, you can add various flavourings to your mash. Some I’ve used in the past: finely shredded fresh spinach, pesto, herbs, garlic.
- Peel and dice the potatoes and cook in just enough water to cover.
- Whip the egg whites with a pinch of salt until they are as stiff as possible. Remember, any fat at all in the egg whites will prevent them from rising.
- Make a fine mash. I generally use a ricer for this but skipped this step yesterday and regretted it. Mix in just enough of the potato water to make it as wet as possible without actually becoming a liquid.
- Gradually fold the potatoes (still hot!) into the egg whites. This will begin to cook (and set) the whites so that there is air and the soufflé holds the light texture.
- Mix in your cheese and the yokes. Pour into an oven-proof dish.
- Season to taste. Top with extra shredded cheese if desired, or a combination of nutmeg and paprika.
- Bake in a hot oven for 20 minutes (it should be warm through so you don’t need to worry about baking it through).
- Serve as soon as you’ve removed it from the oven.