These sound so posh, they taste a dream yet they’re made with the help of some frozen potato (no-one will guess), they honestly taste amazing.
SERVES 6 PREP 15 mins COOK 30 mins
2 x 650g packs frozen mashed potato (we used Aunt Bessies)
500g tub four cheese sauce
1tbsp wholegrain mustard
3 eggs, separated
25g grated Parmesan cheese
1 Microwave the mashed potato according to the packet instructions – just enough to defrost.
2 Stir in the cheese sauce, mustard and egg yolks, season with black pepper. (You can keep this in the fridge for up to 1 day).
3 Heat the oven to 200C, Gas 6. Whisk the egg whites in a clean grease-free bowl until they are stiffly peaking.
4 Gently fold the egg whites into the saucy potato mixture to evenly combine. Grease a large soufflé dish (although any oven-proof dish will do) and pour in the potato mixture. Bake for 30 mins until well risen. Serve immediately.
Food editor Felicity’s tip
The test to see if the egg whites are whisked enough is to upturn the bowl – if they move around whisk more until they stay in place when the bowl is upturned!