POTATO SOUFFLES

For company dinner these make a great impression served as individual dishes.  They also looked like you worked all day making them even though they are really simple!

POTATO SOUFFLES
1 tablespoon butter, melted
2 tablespoons grated Parmesan
8 ounce russet potato, peeled and cubed
1/4 cup creme fraiche
4 tablespoons unsalted butter
1 small clove garlic, minced
1 teaspoon minced fresh flat leaf parsley
Generous amount of Fresh ground salt and black pepper, to taste
2 eggs, separated
pinch cream of tartar

• Preheat oven to 375°.
• Using a pastry brush coat the inside of 2 12 ounce ramekins with 1 tablespoon butter.
• Sprinkle 1 tablespoon of Parmesan in each.
• In a pot of salted boiling water cook potato until fork tender.
• Drain potatoes in colander and then return to empty pan to cook off any excess moisture for 30 seconds or so.
• Using a ricer mash potatoes into a medium mixing bowl.
• Add unsalted butter and creme fraiche, mixing until well blended.
• Stir in parsley, salt, pepper and egg yolks.
• Beat egg whites until foamy
• Add cream of tartar and beat until stiff peaks form.
• Add egg whites to potato mixture in 2 batches, combining JUST until there are no streaks.
• Divide potato mixture between the ramekins.
• Bake 30-35 minutes until tops are puffed and golden.