Souffle de patata

Assemble these supplies:

• 2 1/2 pounds potatoes, peeled 
• 4 tablespoons butter 
• 1 cup milk, heated 
• 4 eggs, separated 
• nutmeg, few grains
• salt, a pinch 

Steps in preparation:

1. Cut the potatoes in large slices. Boil them in salted water for 20 to 30 minutes, or until they are very tender when pierced with a knife. Drain and force through a sieve. Dot with half (2 tablespoons) of the butter. Slowly add the hot milk, stirring with a wooden spoon.
2. Grease a 1 1/2 quart casserole with the remaining butter. Stir the slightly beaten egg yolks into the potato mixture with the nutmeg and salt. Beat the egg whites until they are stiff but fluffy. Fold the whites carefully into the potato mixture.
3. Pile lightly into the casserole. Bake in a preheated hot oven (425°) about 25-30 minutes. The souffle should be raised and golden brown. Serve immediately from the casserole dish.
4. SERVES 6.