100 ml/3 1⁄2 fl oz milk 65 g /2 1⁄2 oz butter
4 eggs separated pinch of ground cinnamon
2 tablespoons oHveoil salt


1.Cook the potatoes in salted, boiling water for 20 minutes or until tender, then drain, tip into a large bowl and mash. Add the milk, 40 g/1 1⁄2 oz of the butter and a pinch of salt and beat to a puree with a wooden spoon.
2.Stir in the egg yolks, one at a time. Whisk two egg whites in a separate grease-free bowl until stiff, then fold into the potato mixture.
3.Add a pinch of cinnamon, season with salt to taste and mix very gently to avoid knocking out the air. Melt the remaining butter with the olive oil in afrying pan, pour in the potato mixture and cook over a medium heat until browned on both sides.

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