Potato Souffle

• lbs boiling potatoes, peeled and cut in 2 inch pieces2 lbs
• tablespoons butter↗3 tablespoons
• small onion, finely chopped↗1
• tablespoons sour cream↗2 tablespoons
• eggs, separated↗2
• cup cream↗1⁄4 cup
• salt and pepper
• tablespoons minced fresh herbs (parsley, thyme, tarragon, etc.)3 tablespoons
• cup parmesan cheese, shredded (measured after shredding)↗1 cup

Step-by-step instructions

1. 1

   Cook potatoes in salted water until tender. Drain and mash.

2. 2

   Preheat oven to 350°F Butter a 6 cup souffle dish.

3. 3

   Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Stir in the egg yolks, and creams. Season with salt and pepper. Add herbs and Parmesan cheese, and stir until smooth.

4. 4

   Beat the egg whites until stiff, glossy peaks form. Stir 2 tbsp of the egg whites into the potato mixture to loosen it, then fold in the rest of the egg whites.

5. 5

   Pour the mixture into the buttered souffle dish, and bake until golden brown - 20 to 25 minutes. Start checking after 15 minutes.