Russian Cookbook

2 cups cold mashed potatoes
3 tablespoons cheese, Cheddar, grated
2 tablespoons butter
3 tablespoons milk
2 tablespoons spring onions, chopped fine
2 tablespoons fresh dill, chopped fine
2 tablespoons fresh parsley, chopped fine
2 eggs, separated
Salt and pepper, to taste

Preheat the oven to 425°F (220°C) . Generously grease a 12-hole non-stick bun tin, buttering the sections between the indents as well.

In a small pan warm milk and butter to just below boiling point . Mix it thoroughly into the mashed potatoes, together with the cheese, spring onions, dill, parsley, salt and pepper. Mix in the egg yolks and beat thoroughly.

Whisk the egg whites to soft peaks. Mix a tablespoon or two of the whites thoroughly into the potato mixture to loosen it, then fold the rest of the whites through the potato as lightly as you can.

Spoon the mixture into the bun tin and bake in the oven for about 15 minutes, until risen and golden brown. Serve hot.

20 to 24 tiny new potatoes, 3-4 cm in diameter
60-100 gr unsalted butter
1/2 teaspoon pepper
1 teaspoon salt
3 tablespoon dill, finely chopped

Scrub the new potatoes under cold running water.

Melt the butter in a heavy casserole under the cover.

Add the potatoes and sprinkle with salt and pepper. Then coat them thoroughly with the melted butter by rolling them about in the casserole. Cook over a low heat for 30 to 45 minutes, depending on size of the potatoes. Shake the casserole from time to time. When the potatoes can be easily pierced with the tip of a sharp knife, they are done.

Arrange them on a heated serving plate and sprinkle them with the chopped dill.

Suggestion:

The cover must fit the casserole tightly, if in doubt, cover tightly with an aluminum foil.