Idaho® Potato Soufflé

• 1/2 C Idaho Potatoes, peeled and diced smal
• 2 C Idaho Potatoes
• 3 oz Cream Cheese, whipped
• 11/2 T Crème Fraîche
• 11/2 T Melted Butter
• 1 Egg Yolk
• 2 tsp Kosher salt
• 1/2 tsp White Pepper, ground finely2 Egg Whites, beaten

Preparation

1 Preheat convection oven to 400°F
2 Blanch small-diced potatoes in salted water and shock in ice. Reserve.
3 Peel and cook the two whole potatoes in salted boiling water until tender.
4 Purée using a food mill.
5 n a mixing bowl combine puréed potato, cream cheese, crème fraîche, melted butter, egg yolk, salt and pepper.
6 In a separate bowl beat egg whites to stiff peaks
7 Fold egg whites and small-diced potato into puréed potato mixture.
8 Coat four 3-inch diameter ring molds with pan spray and place on a sheet pan.
9 Add two fluid ounces of soufflé batter to center of each ring mold.
10 Bake at 400°F for 10 minutes or until the top is golden brown.

Source: Idaho Potato Commission