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["Special equipment: a potato ricer or food mill, 8 (4-ounce) ramekins", "Remove the top oven rack and place a rack on the bottom 1/3 of the oven.", "Preheat the oven to 350 degrees F.", "Grease the ramekins with the 3 tablespoons of butter.", "Dust the inside of the dish with the bread crumbs (see Cook's Note**).", "Place the unpeeled potatoes in a pot of cold salted water.", "Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender.", "Drain.", "Carefully peel the potatoes while they're hot.", "Cut them into large chunks; while still hot mash by running them through a ricer/food mill.", "In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk.", "Season, to taste.", "Beat in the eggs and egg yolk.", "Carefully peel the potatoes while they're hot.", "Cut them into large chunks; while still hot mash by running them through a ricer/food mill.", "In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk.", "Season, to taste.", "Beat in the eggs and egg yolk.", "Fill each of the 8 ramekins halfway with the potato mixture.", "Make an indentation in the potato layer, pushing the potato up along the souffle dish wall.", "Fill the indentation with a portion of the Cambazola cheese.", "Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.", "Place a small amount of butter on top of each souffle and dust with paprika.", "Place souffles on a baking sheet and bake for 15 minutes.", "Increase the temperature to 425 degrees F and continue baking for another 5 minutes.", "Serve hot.", "Cook's Note: *Leave the rind on the cheese.", "We found that blue cheeses other than Cambazola didn't create as nice a texture.", "**Use a butter wrapper or a little piece of parchment paper to keep your hands clean while smearing the softened butter in the souffle dish.", "This coating technique is called ""chemise."""]
