Mini Herbed Potato Souffles with Creme Fraiche

By lorik

Ingredients

• COAT:
• 1 Tbsp. unsalted butter
• 2 Tbsp. grated Parmesan
• COOK:
• 8 oz. russet potato, peeled and cubed
• 1 dried bay leaf
• OFF HEAT, MASH:
• 1/4 cup each crème fraîche and unsalted butter (4 Tbsp.)
• 1/2 tsp. minced fresh garlic
• 1 tsp. each minced fresh chives and parsley
• 3/4 tsp. kosher salt
• Black pepper to taste
• 2 eggs, separated
• Pinch of cream of tartar

Details

Servings 2
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 375° with rack set in bottom third.

Coat the inside of two 12-oz. ovenproof ramekins with 1 Tbsp. butter; sprinkle each with Parmesan.

Cook potato with bay leaf in a pot of boiling salted water until fork-tender, about 10 minutes. Drain, discard bay leaf, then return potato to same pot, and cook over medium heat to remove excess moisture, about 30 seconds.

Off heat, mash potato with crème fraîche, 4 Tbsp. butter, and garlic until smooth. Stir in chives, parsley, and salt; season with pepper. Stir in egg yolks.

Beat egg whites using a hand mixer on medium speed until foamy. Add cream of tartar and beat until stiff peaks form. Fold half of the egg whites into
potato mixture until combined, then stir in remaining whites until no streaks remain.

Divide potato mixture between ramekins, then bake until tops are puffed and golden brown, 30–35 minutes.

Per serving: 621 cal; 47g total fat (28g sat);
295mg chol; 945mg sodium; 35g carb; 2g fiber;
15g protein