Place
the potatoes in a medium saucepan with enough water to
cover by 2 inches; add the salt. Bring to a boil
and then reduce heat to a simmer. Cook for 20
minutes or until tender. Drain. In the
bowl of an electric mixer, beat egg whites until stiff
peaks form. Transfer to another bowl. In the
same bowl of mixer, place the potatoes, egg yolks,
butter, salt and pepper, horseradish, chives, and
cheese. Beat with paddle attachment until
potatoes are smooth. With a spatula, fold the
reserved egg whites into the potatoes. Pour the
mixture into a greased 2-quart soufflé dish.
This can be made several hours ahead up to this point.
Bake in bain-marie by placing the soufflé dish in a
larger baking pan and fill with hot water halfway up
side of soufflé dish; bake in a 400-degree-F oven for
25-minutes. Potatoes should be pulled and golden
brown.
serves 8 |
