Herb & Cheese Potato Soufflés

1. 1

   Preheat oven to 375u00b0F. Generously brush inside of 5-inch souffle dishes with butter.

2. 2

   Cut potatoes into 1-inch chunks. Add potatoes to large pot and cover with cold water. Bring potatoes to boil over medium-high heat. Continue to cook until potatoes are fork-tender, about 10 minutes.

3. 3

   Drain potatoes very well. Place a food mill attached with coarse die over large bowl. Add potatoes to bowl of food mill. Once all potatoes pass through mill, scrape bottom to remove any excess potatoes.

4. 4

   Stir in butter, grated cheese, half-and-half, and herbs. Season with salt and pepper to taste. Stir in egg yolks.

5. 5

   Add egg whites to a large bowl. Whisk until foamy. Add a pinch of cream of tartar to bowl. Continue to whisk egg whites until stiff peaks form.

6. 6

   Add a heaping scoop of egg whites to potato mixture; gently stir to combine. Fold in remaining egg whites until no streaks of white remain.

7. 7

   Fill each prepared souffle dish 3/4 full with potato mixture. Bake for 40-45 minutes, or until souffle is puffed and a rich golden brown color. Serve immediately.

8. 8

   Notes:

9. 9

   1. If you don't own a food mill, you can use a potato ricer or mash your potatoes using a potato masher.

10. 10

    2. The souffles will deflate slightly a few minutes after you remove them from the oven-that's normal.

* Per serving · 4 servings · Values may vary.

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