Sufflé of Batatas

In a small saucepan, combine the milk and 4 tablespoons of butter

Bring to a boil, then remove from heat

Add the flour and whisk vigorously until the mixture detaches from the sides of the pan

Cook for an additional minute, stirring constantly

Remove from heat, then add the eggs, one at a time, beating well

Keep warm and covered

In another saucepan, place the potatoes in simmering water with salt

Bring to a boil, then reduce heat and cook until tender

Drain and let cool slightly

Peel, then pass through a ricer

Combine the egg mixture and potato mixture, beating well

Add the parsley, salt, and pepper, then spoon into a piping bag with a large round tip

Form mounds on a buttered baking sheet

Sprinkle with Parmesan cheese

Cover with the remaining 2 tablespoons of butter, cut into small pieces

Bake in a preheated oven at 200°C for 30 minutes or until golden brown and puffed

Serve warm.