Ingredients
200-250g leftover mashed potatoes
1 egg, separated
3 tbsps double cream
50g parmesan, finely grated
Salt
Freshly ground black pepper

Equipment needed
4 x 4cm ramekins

Method
Heat the oven to 180c.

Butter the ramekins well and put ½ tbsp of parmesan into each dish and roll the parmesan around the edges of the ramekin so the sides and bottom are coated in parmesan, add a touch more if needed.

With a wooden spoon beat the potatoes to slacken then and add the cream, parmesan, egg yolks, salt and freshly ground pepper and beat until well combined. 

In a clean bowl, put the egg white and using a handheld electric mixer, beat until it is thick white and glossy (3-5 minutes).

Take a spoonful of egg white and beat into the potato mix.  Then gently fold through the rest of the egg whites being very careful to not lose all of the air you have incorporated.

Carefully spoon the mixture into the ramekins until they are ¾ full.  Put the ramekins on to a baking tray and put into the oven for 30-35 minutes until puffy and golden.