INGREDIENTS
6 potatoes, peeled and boiled until tender.
30ml milk.
30ml butter.
1 can (410g) cream-style sweetcorn.
5ml mustard powder.
salt and paprika to taste.
3 extra-large eggs, whisked.
125-250ml grated cheddar cheese.
METHOD
Preheat oven to 180°C.
Grease a medium sized ovenproof dish with butter or spray with non-stick spray.
In a large bowl mash the potatoes.
Add the milk and butter.
Mix well.
Add the sweetcorn, mustard powder, salt and paprika to taste and whisked eggs.
Mix well.
Spoon into the prepared ovenproof dish.
Sprinkle with the cheese.
Bake until firm and the cheese has melted.
Serve with fried sausage and a salad.
