VEGETABLES: This recipe requires a bit of skill and time to produce. But serving potato "souffle" from oven-to-table will solicit such praises from family & guests that it is well worth the effort to produce it.

POTATO SOUFFLE:

 

 

 

2 lb. potatoes, preferably Yukon Gold                       

¼ cup olive oil

3 egg yolks                                                                 

5 egg whites

1/4 cup roasted garlic, mashed                        

1 tbsp. chopped chives

salt and freshly ground pepper

 

 

 

Cut potatoes in half and cook them in a large pot of boiling salted water for about 20 minutes or until soft. Drain, cool slightly, peel and cut potatoes into cubes and transfer to a large metal bowl.

 

Preheat oven to 400 degrees F.  Use an electric hand beater to whip potatoes, adding salt and pepper to taste, as well as olive oil and the egg yolks to it to mix well. Beat until smooth and without lump

 

In a separate bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites and garlic into potato mixture.

 

Grease 6 ramekins and fill them with potato mixture. Bake 20 minutes or until soufflé is puffed and golden.

 

Sprinkle with chopped chives to serve.