Potato souffle

• Difficulty: Average
• Time: 15 min of preparation, 50 min of cooking
• Type of Cooking: Baked
• Doses For: 4 people

Ingredients

• 600 g of new potatoes
• Possibly with white and floury dough
• 80 g of soft butter
• 4 eggs
• 2 handfuls of grated Parmesan
• Nutmeg
• Salt and white pepper

Preparation

1. Wash the potatoes and boil them in salted water, initially cold.
2. Once cooked, drain them, peel them and, still hot, pass them through the potato masher, letting them fall into a bowl.
3. Add the chopped butter, the cheese, a grated nutmeg, salt and pepper and work the mixture vigorously with a wooden spoon until well blended. Let it cool and mix the egg yolks, one at a time.
4. Beat the egg whites until stiff and add them to the dough, mixing gently with a top-down movement.
5. Butter a soufflé mold and pour the mixture making sure that it remains about two fingers from the edge.
6. Brush the surface with a little melted butter and, with a small knife, make a circular incision about two cm from the edge.
7. Put the mold in the preheated oven at 200 ° for about 40 minutes, until the soufflé is well swollen and with a golden surface.
8. Serve it immediately, just out of the oven.