Potato Souffle

A wonderfully tasty improvement upon traditional mashed potatoes. This recipe is from a January 1996 edition of Gourmet Magazine. One of the reason's I love this recipe is because I can prepare it a day ahead and just heat it in advance of serving it to guests. I think this recipe was printed upon a request from someone who was served this dish at "The Governor's Inn," but I've no idea where that is!

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 1 souffle dish

Ingredients

• 6  russet potatoes (about 3 pounds)
• 8  ounces  whipped cream cheese with chives
• 1⁄4 cup sour cream
• 1⁄4 cup unsalted butter, melted
• 2  large eggs, beaten lightly

Directions

1. Preheat oven to 400 degrees F, and lightly grease a 2-quart souffle or baking dish.
2. Peel potatoes and quarter. In a large saucepan, cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm, force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
3. Transfer potato mixture to prepared dish and bake 40-45 minutes, or until top is pale golden.