Cheesy Potato Puffs

1. 1

   Heat oven to 220C/425F.

2. 2

   Grease a six-hole muffin tin with butter, also greasing the top bits between the holes so that they don't stick when they puff up.

3. 3

   Put the potatoes in a saucepan and cover with salted water.

4. 4

   Bring to a boil and simmer for about 15 minutes, until they are soft but not breaking up.

5. 5

   Drain well and return to pan and mash well.

6. 6

   Mix the onions and cheese with the potatoes.

7. 7

   Melt the butter and milk together, then stir into the potatoes.

8. 8

   Season well with salt, pepper and nutmeg.

9. 9

   Beat in the egg yolks.

10. 10

    Whisk the egg whites to form soft peaks, then gently fold into the potato mixture.

11. 11

    Spoon the mixture equally into the six muffin cups and bake for 15-20 minutes until well-risen and golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.