18 dec

Potato Puffs

Mrs P S Bowman, Glen Innes Branch

SERVES 6

flour, for dusting

900 g (about 3 large) desiree potatoes, peeled and chopped

2 tablespoons butter, softened

90 ml cream

2 eggs, separated

Preheat oven to 180°C. Generously grease a 6-hole 250 ml (1 cup) capacity giant muffin tin with butter. Dust with flour.

Boil the potatoes in boiling salted water for 15 minutes, or until very soft. Drain, place in a bowl and mash well. Add the butter, cream and egg yolks and stir to combine. Season to taste with salt and pepper.

Using an electric beater, whisk the egg whites in a bowl until firm peaks form. Fold the whites into the potato mixture. Spoon the potato mixture into the muffin holes.

Bake for about 30 minutes, or until golden. Serve hot as a side dish.