Idaho® Potato Soufflé
Formerly Hot Chocolate
½ cup Idaho Potatoes, peeled and diced small
2 cups Idaho Potatoes
3 oz cream cheese, whipped
1½ tablespoon crème fraîche
1½ tablespoon melted butter
1 egg yolk
2 teaspoons kosher salt
½ teaspoon white pepper, ground finely
2 egg whites, beaten
Preheat convection oven to 400°F.
Blanch small-diced potatoes in salted water and shock in ice. Reserve.
Peel and cook the two whole potatoes in salted boiling water until tender.
Purée using a food mill.
In a mixing bowl combine puréed potato, cream cheese, crème fraîche, melted butter, egg yolk, salt and pepper.
In a separate bowl beat egg whites to stiff peaks.
Fold egg whites and small-diced potato into puréed potato mixture.
Coat four 3-inch diameter ring molds with pan spray and place on a sheet pan.
Add two fluid ounces of soufflé batter to center of each ring mold.
Bake at 400°F for 10 minutes or until the top is golden brown.
Pair with smoked salmon and sections of orange.
Top with crème fraÎche and caviar.
Garnish with fresh chives.