Cheesy Potato Souffle

1. 1

   Cook potatoes in boiling salted water to cover 8 minutes or until tender.

2. 2

   Drain and mash potatoes.

3. 3

   Add sour cream; beat at medium speed of an electric mixer until smooth.

4. 4

   Beat egg yolks until thick and lemon colored.

5. 5

   Add yolks, cheese, onion, chives and pepper to potato mixture; stir well.

6. 6

   Beat egg whites (at room temperature) and baking powder until stiff peaks form.

7. 7

   Fold into potato mixture.

8. 8

   Spoon into a buttered 1 1/2-quart souffle dish. Bake at 350u00b0 for 50 minutes or until set.

9. 9

   Serve immediately. Yield: 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.