Up For A Potato Challenge

Try this one Margaret:

Souffle Potaotoes

2 lbs. Yukon Gold potatoes (peeled and cut in chunks)
Salt and freshly ground pepper
1/4 cup of olive oil
3 egg yolks
5 egg whites
1/4 cup roasted garlic
1 tbsp. chopped chives

Place potatoes in cold salted water and bring to boil Boil until tender (about 10 to 15 minutes). Drain potators and return to pot. Place on turned-off burner for a minute to dry out.

Preheat oven to 400 degrees F.

Whisk potatoes with an electric beater until smooth and without lumps. Season well with salt and pepper. Beat in oil and egg yolks.

Beat egg whites until stiff in a separate bowl with clean beaters. Fold egg whites and garlic into potato mixture.

Oil six 1-cup individual souffle dishes. Divide potatoes between disheds and bake for 20 minutes until potatoes have risen and are hot. Sprinkle with chives and serve in souffle dishes.

Serves 6. (This recipe is from Food and Drink - Spring 2007)

Diane