Ingredients

·4 lbs large potatoes

·1/4 pint milk (warmed)

·2 oz butter

·1 large egg

·Salt and pepper

·Parsley sprigs and lemon slices, for garnish

To prepare

·Peel potatoes, cut into large chunks, boil in salted water until tender. Drain and mash until smooth.

·Beat in the warm milk, most of the butter and the egg yolk. Season to taste.

·Lightly whisk the egg white until it just holds its shape. Fold into the potato mixture.

·Spoon the mixture into a greased 5-pint shallow ovenproof dish. Dot the top with the remaining butter and sprinkle with ground black pepper.

·Place on lower shelf of oven and bake at 200ºC for about 45 minutes.

·Garnish.