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Idaho® Potato Soufflé

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Recipe courtesy of Anthony Sicignano, Executive Chef, The Breakers, Palm Beach, FL

Yield: 4 servings

Ingredients

• ½ C Idaho Potatoes, peeled and diced small
• 2 C Idaho Potatoes
• 3 oz Cream Cheese, whipped
• 1½ T Crème Fraîche
• 1½T Melted Butter
• 1 Egg Yolk
• 2 tsp Kosher Salt
• ½ tsp White Pepper, ground finely
• 2 Egg Whites, beaten

Directions

1. Preheat convection oven to 400°F.
2. Blanch small-diced potatoes in salted water and shock in ice. Reserve.
3. Peel and cook the two whole potatoes in salted boiling water until tender.
4. Purée using a food mill.
5. In a mixing bowl combine puréed potato, cream cheese, crème fraîche, melted butter, egg yolk, salt and pepper.
6. In a separate bowl beat egg whites to stiff peaks.
7. Fold egg whites and small-diced potato into puréed potato mixture.
8. Coat four 3-inch diameter ring molds with pan spray and place on a sheet pan.
9. Add two fluid ounces of soufflé batter to center of each ring mold.
10. Bake at 400°F for 10 minutes or until the top is golden brown.