- 1400g warm dry mashed potatoes
- 16 egg yolks
- Little Cream, warm
- Salt, Pepper
- Grated Nutmeg
- Butter for greasing
Souffle Potatoes
Ingredients
Method
1. Beat egg yolks into warm mash, season grate fresh nutmeg to tatse
2. Add a little warm cream to mix just enough to `loosen` slightly
3. Grease Dariole moulds with melted butter
4. Fill moulds 3/4 with mash mix
5. cook in bain marie at 180oC for 20mins until potatoes are risen & browned on top
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