A pleasant change from the baked potato-mashed potato routine.
Yield:
Serves 6.Ingredients
5 potatoes, baked and riced
1/4 cup soft butter
2 ounces Swiss Gruyere cheese, grated fine
2 teaspoons chopped chives
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon savory
3 eggs, separated
1 cup heavy cream, whipped
Instructions
Mix the cooled potato with butter, cheese, chives and seasonings. Fold beaten egg yolks into the cream; then fold into the potatoes.
Beat the egg whites until soft peaks form; gently fold into the potato. Spoon into a 1-1/2-quart souffl
