POTATO PUFF

An adoption from America, I think, but no doubt arrived there originally from Europe. Any new way with potato is always welcomed.
1 breakfastcupful cold mashed potato: 2 tablespoonfuls melted butter: 2 whisked eggs:
1 teacupful milk or thin cream: salt and pepper. Beat the potato and butter to a white creamy
mixture, and then add the eggs, the seasoning and the milk or, better, cream.
Beat all together thoroughly, and then turn the mixture into a deep fireproof dish and bake in a moderately hot oven until browned.
If this is done properly, the mixture turns out very light and puffy, and is specially good with roast chicken or veal.

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