Souffle Potatoes

INGREDIENTS

• 675g Potatoes, peeled and cut into chunks
• 150ml (¼pt) Milk 
• 2 medium Eggs
• 125g Ham, chopped
• 30ml Tomato relish

Method

1.    Cook the potatoes in a pan of lightly salted boiling water for 20 minutes, until tender.
2.    When cooked drain and return to the pan
3.    Heat the milk then pour over the potato, add some salt and pepper and mash until smooth.
4.    Separate the eggs, put the egg whites into a large clean bowl and add the yolks to the potato along with the ham and tomato relish.  Mix everything together very well.
5.    Whisk the egg whites until stiff then using a tablespoon fold the egg whites into the potato mixture.
6.    Spoon the mixture into 4, lightly greased ramekin dishes.  Cook for 20 minutes.

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