4 large potatoes <br />
30 g butter, plus extra for greasing<br />
85 g mature cheddar<br />
30 g hard Italian style cheese<br />
Small bunch of chives<br />
2 eggs<br />
6 tbsp milk<ol>
<li>Preheat the oven to 220°C / 450°F and put a baking sheet in the oven to heat up. Then generously butter 4 ramekin dishes.</li>
<li>You can microwave your potato for 7 – 8 minutes. Alternatively, boil it whole and unpeeled for 35 minutes or until tender. Peel when cool.</li>
<li>Grate the Cheddar and the Italian hard style cheeses. Snip the chives into small pieces (you should have about 2 tsp). Then separate the eggs.</li>
<li>Put the potato flesh in a bowl and mash well. Then stir in the cheeses, chives, and egg yolks.</li>
<li>Warm the milk and butter in a pan, then pour this over the potato mixture and stir everything together. Season with pepper (the Italian hard style cheese is already quite salty).</li>
<li>Whisk the egg whites to floppy peaks. Next gently fold the egg whites into the potato mixture.</li>
<li>Fill the prepared ramekins with the mixture. Put the ramekins on the hot baking sheet in the oven and bake for 15 – 17 minutes until puffed and golden.</li>
</ol>
Potato Soufflé
Souffle in English means ‘to puff’ & when you see these come out of the oven, you’ll understand why.
