Potato Soufflés

I made these potato Soufflés to accompany the Poulet Roti - Frech Style Roast Chicken with Herb Butter from Anthony Bourdain's Les Halles Cookbook. They are very easy, quick to make and versatile enough to suit any main meal.

Potato Soufflés Recipe
(Recipe adapted from Donna Hay Magazine Aug/Sep 2008 issue)
Serves 4

Ingredients

Melted butter, for brushing
1 kg sebago (starchy) potatoes, peeled and chopped
100 g butter
Sea salt and cracked black pepper
60 g butter, extra
1/4 cup (35 g) plan (all-purpose) flour
1 cup (250 ml) milk
3 egg yolks
1 cup (80 g) finely grated Parmesan
5 egg whites

Method

1. Preheat oven to 200C (390F). Brush 4 x 1 1/4 cup-capacity (310 ml) ovenproof dishes with melted butter and set aside.
2. Place the potato in a saucepan of cold salted water over high heat. Bring to the boil and cook for 20 minutes or until tender. Darin and return to the pan.
3. Roughly mash the potato, add the butter, salt and pepper and mash until smooth. Set aside.
4. Melt the extra butter in a saucepan over low heat. Add the flour and cook, stirring, for 1-2 minutes or until mixture is a sandy texture.
5. Gradually whisk in the milk and cook, stirring, for 3-5 minutes or until thick.
6. Place in a bowl with the mashed potato, egg yolks and Parmesan and mix to combine.
7. Place the egg whites in a bowl and whisk until soft peaks form. Fold through the potato mixture.
8. Spoon into the buttered dishes and place on a baking tray.
9. Cook for 25-30 minutes or until puffed and golden.
10. Serve immediately.