3 large russet potatoes, about 2 ½ lbs. total, peeled and cubed
4 T. butter
4 large eggs, separated
1 tsp. kosher salt
½ tsp. white pepper
2 cups white cheddar cheese, grated
Place cubed potatoes in boiling salted water and simmer for 20 minutes until tender; drain. Place potatoes in bowl with the butter and mash with potato masher until no more lumps appear. Beat egg yolks and add to potatoes; beat egg whites until stiff.
Stir salt, pepper and cheese into potatoes, and then fold in beaten whites. Pour mixture into a greased 2-quart soufflé dish. Place in a “bain Marie” and bake in 400o oven until puffed and golden brown, about 25 minutes. Serve at once. Serves 4-6.