[Note: Unlike the mentioned recipe, I did not put any cheese because I served it with a fish curry dish. I would add cheese when served with a salad or some greens as a light dinner.]
For about five potatoes (less than one kg)
1- Boil the potatoes with the skin for at least 30 minutes.
2- Drain, peel and mash in a large bowl.
3- In a pan on low fire, place the mashed potatoes with 40 gr of butter and mix. Then add about 110 ml of milk and mix again. Let it cook for about 5 minutes mixing constantly.
4- Beat three egg whites stiff (keep one yolk on the side).
5- Prepare a baking dish lining it with melted butter and flour, and preheat the oven at 200ºC.
6- In the large bowl, slowly mix in the whites in two parts with the potato purée. Then place in the baking dish and brush with a little bit of the egg yolk that was set aside (it will help get a golden top). Bake for 25 minutes.
Serve immediately while the soufflé is still up!