Herb & Cheese Idaho® Potato Soufflés
- 1 ¼ pounds Idaho® potatoes, peeled
- 2 tablespoons unsalted butter, plus more for brushing
- 1 heaping cup grated Swiss cheese
- ⅓ cup half and half
- 1 ½ teaspoons chopped thyme
- 1 ½ teaspoons chopped rosemary
- 3 large eggs, separated and at room-temperature
- scant ⅛ teaspoon cream of tartar
- salt and pepper to taste
- Preheat oven to 375° F. Generously brush the inside of 2 (5-inch) soufflé dishes with butter.
- Cut the potatoes into 1-inch chunks. Add the potatoes to a large pot and cover with cold water. Bring the potatoes to a boil over medium-high heat. Continue to cook until the potatoes are fork tender, about 10 minutes.
- Drain the potatoes very well. Place a food mill attached with the coarse die over a large bowl. Add the potatoes to the bowl of the food mill. Once all of the potatoes pass through the mill, scrape the bottom to remove any excess potatoes.
- Stir in the butter, grated cheese, half and half, and herbs. Season with salt and pepper to taste. Stir in the egg yolks.
- Add the egg whites to a large bowl. Whisk until the whites become foamy. Add a pinch of cream of tarter to the bowl. Continue to whisk the egg whites until stiff peaks form.
- Add a heaping scoop of egg whites to the potato mixture; gently stir to combine. Fold in the remaining egg whites until no streaks of white remain.
- Fill each of the prepared soufflé dishes 3/4 of the way full with the potato mixture. Bake for 40-45 minutes, or until the soufflé is puffed and a rich golden brown color. Serve immediately.