Horseradish Potato Soufflé

Posted on the Napa Valley Wine site as a suggested side dish for Whole Roasted Beef Sirloin. Have not tried this recipe, putting here for safekeeping. I also question the 8 servings.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 10  ounces yukon gold potatoes
• 2 1⁄2 ounces heavy whipping cream
• 2  ounces  whole butter
• 4  ounces  fresh  prepared horseradish
• 2  ounces  shredded asiago cheese
• 2  whole eggs
• 1  cup panko breadcrumbs (Japanese breadcrumbs)
•  cooking spray
•  salt and pepper, to taste

Directions

1. Boil potatoes until soft and put through a ricer. Heat cream and butter together. Mix potatoes together with cream mixture, horseradish, cheese and eggs. Season with salt and pepper. In a 2-ounce muffin tin apply the cooking spray and coat with Panko. Pour potato mixture in and bake in a 350ºF oven for 25 minutes, or until a toothpick comes out clean. When soufflés are done, invert onto a clean cutting board and serve.