Horseradish Potato Soufflé
- 10 ounces yukon gold potatoes
- 2 1/2 ounces heavy whipping cream
- 2 ounces whole butter
- 4 ounces fresh prepared horseradish
- 2 ounces shredded asiago cheese
- 2 whole eggs
- 1 cup panko breadcrumbs (Japanese breadcrumbs)
- cooking spray
- salt and pepper, to taste
- Boil potatoes until soft and put through a ricer. Heat cream and butter together. Mix potatoes together with cream mixture, horseradish, cheese and eggs. Season with salt and pepper. In a 2-ounce muffin tin apply the cooking spray and coat with Panko. Pour potato mixture in and bake in a 350u0b0F oven for 25 minutes, or until a toothpick comes out clean. When souffles are done, invert onto a clean cutting board and serve.
gold potatoes, heavy whipping cream, butter, fresh prepared horseradish, asiago cheese, eggs, breadcrumbs, cooking spray, salt
Taken from www.food.com/recipe/horseradish-potato-souffl-401811 (may not work)