Recipe by MarieRynr
The potato is my favorite vegetable and I am always looking for new ways to prepare it. I recently found this recipe and it is delicious. Potatoes are the star here, showcased simply with the tang of horseradish and present with a flourish. For an appetizer course, the souffles can be made in smaller ramekins. If you decide that you just can't live with them as a vegetarian entree, try adding crispy bacon or prosciutto to the batter along with the egg yolks. You could also add some grated cheddar if you wish.
- 2 tablespoons unsalted butter, at room temperature
- 5 yukon gold potatoes, peeled and diced
- 1 cup half-and-half cream
- 3 cloves garlic, chopped
- 1 teaspoon prepared horseradish
- fresh ground black pepper
- 4 large egg yolks
- 6 large egg whites
CHIVE CREME FRAICHE
- 1 1⁄4 cups creme fraiche
- 2 tablespoons chopped fresh chives
- salt & freshly ground black pepper
Directions See How It's Made
- Preheat the oven to 375*F.
- Using 1 TBS of the butter, butter six 8-ounce ramekins; set aside.
- To prepare the souffles, in a large saucepan, add enough cold salted water to cover the potatoes, bring to boil over high heat, lower the heat to medium and cook until tender, about 15 minutes.
- Drain well.
- Arrange the potatoes in a single layer on a baking sheet and bake to dry them, about 5 minutes.
- Transfer to a potato ricer and rice them into a large bowl.
- (alternatively mash them really well until smooth).
- Add the cream, garlic, remaining 1 TBS butter and the horseradish.
- Mix well.
- Season to taste.
- Add the egg yolks and mix well.
- In a clean bowl whip the egg whites until they hold soft peaks.
- Gently fold the egg whites into the potato mixture.
- Divide the potato mixture among the prepared ramekins on a sheet pan.
- Bake for 20 to 25 minutes, until the souffles have risen and are gold brown.
- Meanwhile to prepare the chive creme fraiche, mix together the crem fraiche and chives in a small bowl and season to taste with salt and pepper.
- To serve, place the souffles on individual plates and serve immediately.
- At the table, use a butter knife to poke a hole in the center of each souffle, then drizzle in some of the chive creme fraiche.