Potato Souffle

Info: Sounds very fine, and so does it taste. But fortunately it is not as difficult as you think: We need freshly cooked potatoes, they are peeled, pressed through the press and mixed with egg yolks, spices such as nutmeg (the most important potato spice), marjoram, salt and pepper, and half-inch diced ham. After that, the mixture is fluffed with snow and baked in buttered portion pans or in a large one for everyone (22 to 24 centimeters in diameter). It goes well with a leek sauce and a round, harmonious Weissburgunder – from the Kaiserstuhl or from the Kraichgau.

Remove the skin from the potatoes, cut them in half or quarters, cook them in salted water. Drain them very well and let them steam a little. Press through a press into a work bowl. Work in the butter in pieces with a stirring spoon – set aside two tablespoons for buttering the ramekins or mold.

Cut the ham into cubes and the chives into rolls. Stir both into the potato mixture, season with pepper, nutmeg, salt and a touch of cayenne pepper. Stir the yolks into the still hot mixture. Finally, gently stir in the stiffly beaten egg whites.

Divide the potato mixture evenly into serving dishes or into a large souffle dish (22 to 24 centimeters in diameter), which have been buttered thickly beforehand. Bake in a 170 °C oven for about 15 to 20 (Port

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