2 cups warm mashed potatoes
1 tbspn. melted butter
2 tbspns. chopped spring onions
4 eggs, separated
1/2 cup milk
salt and pepper
2 tbspns. chopped parsley
Method: Combine cooked potatoes and milk. Beat till smooth. Add butter, seasoning, egg yolks and spring onions. Beat egg whites stiffly and fold in to potato mixture. Place mixture into souffle dish; bake in moderate to hot oven for 20 mins. or until golden brown and crisp. Serve with bacon and green vegetable or as a vegetable dish with main course. Any leftover potato puff can be sliced and fried in butter and served for breakfast.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.76.