Herb & Cheese Potato Soufflés

Preheat oven to 375ºF. Generously brush inside of 5-inch soufflé dishes with butter.

Cut potatoes into 1-inch chunks. Add potatoes to large pot and cover with cold water. Bring potatoes to boil over medium-high heat. Continue to cook until potatoes are fork-tender, about 10 minutes.

Drain potatoes very well. Place a food mill attached with coarse die over large bowl. Add potatoes to bowl of food mill. Once all potatoes pass through mill, scrape bottom to remove any excess potatoes.

Stir in butter, grated cheese, half-and-half, and herbs. Season with salt and pepper to taste. Stir in egg yolks.

Add egg whites to a large bowl. Whisk until foamy. Add a pinch of cream of tartar to bowl. Continue to whisk egg whites until stiff peaks form.

Add a heaping scoop of egg whites to potato mixture; gently stir to combine. Fold in remaining egg whites until no streaks of white remain.

Fill each prepared soufflé dish 3/4 full with potato mixture. Bake for 40–45 minutes, or until soufflé is puffed and a rich golden brown color. Serve immediately.

Notes:
1. If you don’t own a food mill, you can use a potato ricer or mash your potatoes using a potato masher.
2. The soufflés will deflate slightly a few minutes after you remove them from the oven—that’s normal.