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1
Preheat the oven to 375*F.
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2
Using 1 TBS of the butter, butter six 8-ounce ramekins; set aside.
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3
To prepare the souffles, in a large saucepan, add enough cold salted water to cover the potatoes, bring to boil over high heat, lower the heat to medium and cook until tender, about 15 minutes.
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4
Drain well.
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5
Arrange the potatoes in a single layer on a baking sheet and bake to dry them, about 5 minutes.
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6
Transfer to a potato ricer and rice them into a large bowl.
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7
(alternatively mash them really well until smooth).
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8
Add the cream, garlic, remaining 1 TBS butter and the horseradish.
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9
Mix well.
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10
Season to taste.
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11
Add the egg yolks and mix well.
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12
In a clean bowl whip the egg whites until they hold soft peaks.
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13
Gently fold the egg whites into the potato mixture.
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14
Divide the potato mixture among the prepared ramekins on a sheet pan.
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15
Bake for 20 to 25 minutes, until the souffles have risen and are gold brown.
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16
Meanwhile to prepare the chive creme fraiche, mix together the crem fraiche and chives in a small bowl and season to taste with salt and pepper.
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17
To serve, place the souffles on individual plates and serve immediately.
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18
At the table, use a butter knife to poke a hole in the center of each souffle, then drizzle in some of the chive creme fraiche.
