Potato Souffle - cooking recipe

Ingredients

2 lbs potatoes, peeled and quartered
1/2 cup butter
1/8 teaspoon nutmeg
2 egg yolks
1/2 cup light cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites, beaten stiff

Preparation

Boil potatoes in lightly salted water for 15 minutes or until tender.
Drain and mash well.
Add butter, nutmeg, egg yolks, light cream, salt and pepper and mix well.
Fold in egg whites.
Place potato mixture into a greased casserole pan (large enough hold all the mixture, but be only 2/3 full).
Bake in preheated 375\u00b0F oven for about 20 minutes (until puffed and heated through).
Serve immediately.