Mashed potato and pea casserole à la Didi

Ingredients for 2 servings:

• 500 g potatoes
• 100 g carrot(s)
• 110 g peas, frozen
• 110 g sugar snap peas, frozen
• 2 m.-sized eggs
• 1 tsp salt
• 1 tsp white pepper, ground
• 125 ml milk
• 200 g Gouda, grated
• some butter and breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Wash, peel, and dice the potatoes, then place them in a pressure cooker sieve. Peel and dice the carrots, then place them in another pressure cooker sieve along with the peas and snow peas. Steam with the lid closed for about 20 minutes. (If you don’t have a pressure cooker, you can cook the vegetables and potatoes separately.) Preheat the oven to 150°C fan/convection oven. Separate the eggs and beat the egg whites in a mixing bowl using the whisk attachment of a hand mixer until stiff peaks form. Whisk the egg yolks with the milk and season generously with salt and pepper. Drain the potatoes in a sieve, let them drain, then place them in a pot or bowl and mash with a potato masher until smooth. Add the milk and egg yolk mixture and mix until creamy. Then stir the snow peas and carrots into the potato mixture. Carefully fold in the beaten egg whites. Pour everything into a greased and breadcrumb-coated dish. Sprinkle with cheese and bake in the center of the oven for 35 minutes until golden brown. Remove the finished dish from the oven, arrange on plates, and serve.