Potato Souffle

• 3 tablespoons unsalted butter, softened to grease the souffle dishes, plus 1/4 cup unsalted butter, softened, plus an additional 1/4 cup melted unsalted butter to brush souffle tops (about 3/4 cup total)
• 1 cup dry bread crumbs
• 3 pounds potatoes, unpeeled and scrubbed well
• 2/3 cup warm milk
• Kosher salt and freshly ground black pepper
• 2 eggs, plus 1 additional egg yolk
• 1/2 pound Cambazola blue cheese, cut into 8 equal pieces see Cook's Note*
• Paprika, to top souffles

1. Special equipment: a potato ricer or food mill, 8 (4-ounce) ramekins
2. Remove the top oven rack and place a rack on the bottom 1/3 of the oven.
3. Preheat the oven to 350 degrees F.
4. Grease the ramekins with the 3 tablespoons of butter.
5. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
6. Place the unpeeled potatoes in a pot of cold salted water.
7. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender.
8. Drain.
9. Carefully peel the potatoes while they're hot.
10. Cut them into large chunks; while still hot mash by running them through a ricer/food mill.
11. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk.
12. Season, to taste.
13. Beat in the eggs and egg yolk.
14. Carefully peel the potatoes while they're hot.
15. Cut them into large chunks; while still hot mash by running them through a ricer/food mill.
16. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk.
17. Season, to taste.
18. Beat in the eggs and egg yolk.
19. Fill each of the 8 ramekins halfway with the potato mixture.
20. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall.
21. Fill the indentation with a portion of the Cambazola cheese.
22. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
23. Place a small amount of butter on top of each souffle and dust with paprika.
24. Place souffles on a baking sheet and bake for 15 minutes.
25. Increase the temperature to 425 degrees F and continue baking for another 5 minutes.
26. Serve hot.
27. Cook's Note: *Leave the rind on the cheese.
28. We found that blue cheeses other than Cambazola didn't create as nice a texture.
29. **Use a butter wrapper or a little piece of parchment paper to keep your hands clean while smearing the softened butter in the souffle dish.
30. This coating technique is called "chemise."

unsalted butter, bread crumbs, potatoes, warm milk, kosher salt, eggs, blue cheese, paprika

Taken from www.foodnetwork.com/recipes/potato-souffle-recipe.html (may not work)