Baked mashed potatoes

A delicious side dish to accompany any type of roast or pot cooked meat. A nice alternative to the classic mashed potatoes

Recipe of Evi Voutsina, food writer and cook

"Gastronomos" magazine of "H KATHIMERINI" newspaper

Ingredients (for 6-8 people):
1½ Kg of potatoes, peeled and cut in chunks
6 tbsp of all-purpose flour
6 tbsp of butter (or 100ml of olive oil)
salt
nutmeg finely grated
1 tea-cup of Greek Kefalograviera cheese, grated (or other similar semi salty and semi hard cheese)
1 tea-cup of Greek Kefalotyri cheese, grated (or parmesan or pecorino)
2 + 1/4 tea-cup of milk, warmed
5 eggs, separated

Method:
Boil the potatoes in a large pot with plenty of water on medium heat and season with salt during cooking.

When the potatoes are tender enough transfer into a bowl with a slotted spoon and mash thoroughly. Then add in the butter, the flour, the egg yolks and stir vigorously with a wooden spoon to blend the ingredients.

Gradually, while stirring, add the milk and season with the nutmeg. Then gradually add the cheeses while stirring.

Preheat the oven to 180°C.

In another bowl beat the egg whites with a hand mixer until you have a meringue not too thick. Fold the meringue into the bowl with the mashed potatoes with a spatula in a gentle way so not to destroy it.

Empty the mixture into a buttered pyrex dish of medium size. Bake in the oven for about 50-60 minutes, until the surface has a nice golden brown colour and a crispy crust.