Potato And Blue Cheese Souffle

Souffle:

• Sauté the onions in a saucepan. Add water and potatoes, bring to a boil.
• Reduce the temperature and simmer for 15-20 minutes
• Drain and return the potato mixture to a pan, allowing it to dry over a low heat.
• Mash the potatoes well and season.
• In a separate saucepan, melt the butter on a low heat and add the flour, stirring constantly for one minute.
• Gradually add milk and whisk for 5 to 10 minutes until the sauce thickens.
• Stir in the blue cheese, allow mixture to cool down and add egg yolks and mustard to the mashed potatoes.
• In a metal bowl, whisk the egg whites until stiff peaks, then fold it carefully into the souffle mix.
• Spoon the souffle mix into a prepared dish.
• Bake in preheated oven for 40 minutes, until souffle rises and turns golden on top.
• Serve immediately.

Salad:

• Deseed chilli and chop.
• Crumble blue cheese and mix it all together.
• #SouffleTato’s #PotatoesSA #ProudlyPotatoes