|Red floury potatoes||1 Pound|
|Cream fresh/Milk||4 Ounce|
Peel the potatoes, quarter them, put them in a saucepan and just cover them with lightly salted cold water.
Boil gently, taking care that the potatoes do not break in the water.
Drain thoroughly, and pound or press through a sieve or use any suitable apparatus to achieve a puree.
Now little by little add the butter and a small quantity of the cream or milk to the potatoes, beating all the time with a whisk.
Beat really hard: the success of this recipe depends on it.
Now put the saucepan into another larger vessel containing boiling water.
The puree is still very thick.
Add first one of the two egg yolks, then the other, beating all the time.
Beat the whites of egg very stiffly in another bowl, and yes, I'm sorry, beat the beaten whites gradually into the puree.
Serve at once.
When you put in the yolks of egg, you may also add 2 oz.
of grated cheese.
Another way of serving this puree is to pour it into a dish well greased with butter and put it in the oven to rise and turn golden.