Perfect Potato Soufflés With Chive Crème Fraîche

from Caprial Pence, John Pence

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(Serves 6)

3 tablespoons unsalted butter, at room temperature
5 medium Yukon Gold potatoes, peeled and diced
1 cup half-and-half
2 cloves garlic, chopped
1/2 teaspoon prepared horseradish
Salt and freshly ground black pepper
4 egg yolks
6 egg whites

Chive Crème Fraîche
2 tablespoons chopped fresh chives
1 1/4 cups crème fraîche
Salt and freshly ground black pepper

Preheat a standard or convection oven to 375°. Using 1 tablespoon of the butter, butter six 8-ounce ramekins; set aside. To prepare the soufflés, place the potatoes in a large saucepan, add enough cold salted water to cover, and bring to a boil over high heat. Lower the heat to medium and cook the potatoes until tender, about 15 minutes. Drain well. Arrange the potatoes in a single layer on a sheet pan, and bake to dry them, about 5 minutes. Transfer the potatoes to a ricer, and rice them into a large bowl. Add the half-and-half, garlic, remaining 1 tablespoon butter, and horseradish, and mix well. Season to taste with salt and pepper. Add the egg yolks, and mix well. Place the egg whites in the clean bowl of mixer fitted with the whip attachment, and whip until they hold soft peaks. Gently fold the whites into the potato mixture. Divide the potato mixture among the prepared ramekins. Set the ramekins on a sheet pan and place in the oven. Bake until the soufflés have risen and are golden brown, 20 to 25 minutes.

Meanwhile, to prepare the chive crème fraîche, mix together the crème fraîche and chives in a small bowl, and season to taste with salt and pepper.

To serve, place the soufflés on individual plates and serve immediately. At the table, use a butter knife to poke a hole in the center of each soufflé, and then drizzle in some of the chive crème fraîche.