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Potato Souffle
 Potato Souffle Chopped spring onions, grated cheddar, julienne strips of ham, smoked salmon, or mashed sardines, all make suitable partners - or substitutes - for the basil. Use your imagination and alter the dish as you lie, to serve as an entree, main course, or side dish. Serves: 4 - 6 Ingredients 250 g ( 8 oz ) potatoes, peeled 60 g ( 2 oz ) butter or margarine 1/2 cup plain flour 1 cup milk 4 eggs, separated Salt and freshly ground pepper Grated nutmeg ( optional ) Chopped fresh basil leaves Method Cook potatoes in boiling , salted water until very tender. Drain until dry. Mash and set aside. Melt butter in a saucepan,stir in flour until bubbly. Add milk at once. Cool, stirring constantly, until mixture is very thick and bubbly. Stir in potatoes; cool to lukewarm. One at a time, beat egg yolks into potato mixture until smooth. Season to taste with salt, pepper and nutmeg. Beat egg whites with a pinch of salt, until stiff. Lightly fold into potato mixture with the basil. Spoon into a greased, lightly floured 6 - cup souffle dish or casserole. Bake in a moderately hot oven at 200 * C or 400 * F until puffed, browned and firm, about 40 minutes.  related searches : Potato
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