Potato and Meat Pudding

Peel and cut potatoes into small cubes, then boil in salted water until just tender, approximately 12-15 minutes.

Drain potatoes thoroughly and mash them with butter and milk until smooth, then season with salt to taste.

Separate the 3 eggs, then whisk the egg yolks with the tablespoon of flour until well combined.

Fold the egg yolk mixture into the mashed potatoes gently but thoroughly until evenly distributed.

In a clean bowl, whip the 3 egg whites until stiff peaks form using a whisk or electric mixer.

Carefully fold the whipped egg whites into the potato mixture in two additions to maintain volume and lightness.

Butter a 2-liter baking dish and transfer the potato mixture into it, smoothing the top gently.

Bake in a preheated 180°C (350°F) oven for 30-35 minutes until the pudding is golden brown and set but still slightly creamy inside.

Remove from oven and let rest for 3-4 minutes before serving warm directly from the dish.