- 2 lbs boiling potatoes, peeled and cut into 2 inch pieces (909 g)
- 3 tablespoons butter (45 g)
- 1 small onion, finely chopped
- 2 tablespoons sour cream (30 g)
- 2 eggs, separated
- ¼ cup cream (60 ml)
- Salt and pepper
- 3 tablespoons minced fresh herbs, parsley, thyme, tarragon (45 g)
- 1 cup parmesan cheese, shredded (100 g)
- Cook potatoes in salted water until tender when pierced with fork. Drain well and mash in a large bowl.
- Preheat oven to 350 degrees Fahrenheit. Grease a 6 cup soufflé dish with butter.
- In a sauce pan, melt the butter and cook the onion over medium heat until soft, for 4 - 5 minutes.
- Stir in buttered onions into mashed potatoes. Add the egg yolks and cream.
- Add salt and pepper to season. Stir in herbs and Parmesan cheese, and mix until smooth.
- In a small bowl, beat the egg whites until stiff, glossy peaks form. Add 2 tablespoons of egg whites into the mashed potato to make the mixture thin and moist, and then fold in the rest of the egg whites.
- Pour the mixture into the buttered soufflé dish, and bake until golden brown for 20 to 30 minutes. Start checking the soufflé after 15 minutes.
- Remove from the oven and serve immediately.