Potato Souffle

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This is posted for the world tour 2005 event. i've not yet tried this recipe, but know i will soon. the source is the irish heritage cookbook by margaret m. Johnson.

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Steps

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Cook potatoes in salted water until tender.

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Drain and mash.

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Preheat oven to 350f butter a 6 cup souffle dish.

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Cook the butter and onion over medium heat until soft , add to the mashed potatoes.

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Stir in the egg yolks , and creams.

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Season with salt and pepper.

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Add herbs and parmesan cheese , and stir until smooth.

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Beat the egg whites until stiff , glossy peaks form.

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Stir 2 tbsp of the egg whites into the potato mixture to loosen it , then fold in the rest of the egg whites.

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Pour the mixture into the buttered souffle dish , and bake until golden brown - 20 to 25 minutes.

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Start checking after 15 minutes.

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Ingredients

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boiling potatoes, butter, onion, sour cream, eggs, cream, salt and pepper, fresh herbs, parmesan cheese