Potato Souffle With Onions

• 3 baking potatoes
• water
• dash of salt
• 2/3 c. hot milk
• 2 Tbsp. butter (soft)
• 4 green onions
• 2 to 3 cloves garlic, minced
• dash of grated nutmeg
• 3 eggs, separated
• salt and pepper to taste
• red pepper strips for garnish (optional)

1. Peel potatoes.
2. Cut into wedges.
3. Place in a saucepan.
4. Barely cover with boiling water.
5. Add dash of salt.
6. Simmer potatoes, uncovered, until just tender, about 20 minutes.
7. Drain well.
8. Mash potatoes.
9. Place in saucepan again.
10. Heat.
11. Add hot milk, butter, green onions, garlic and nutmeg.
12. Add egg yolks, one at a time, beating well after each addition.
13. Season to taste with salt and pepper.
14. Beat until fluffy.
15. Beat egg whites until stiff peaks form.
16. Using long strokes, gently fold egg whites into mashed potatoes.
17. Pile mixture into a lightly greased 1 1/4-quart souffle dish.
18. Bake at 400u0b0 for about 20 minutes or until puffy and slightly golden on top.
19. Garnish with red pepper strips, if used. Serve immediately.

baking potatoes, water, salt, hot milk, butter, green onions, garlic, nutmeg, eggs, salt, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1036666 (may not work)