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Ingredients for 8 servings:

2 pounds red potatoes

4 tablespoons cold butter, cut into pieces

1/2 cup scalded milk

Sea salt and freshly ground nutmeg

3 ounces (2 cups) Gruyere cheese, grated

1/3 cup whipping cream

6 large egg whites, at room temperature

1/3 cup Parmesan cheese, grated


Generously butter an 8 cup soufflé mold, dust it with 1/2 of the Parmesan and refrigerate.  Preheat the oven to 350 degrees.

Place peeled potatoes and ½ tablespoon kosher salt in cool water to cover by 1”.  Bring water to a boil and simmer until the potatoes are easily pierced with a knife.  Drain the potatoes and pass through a food mill into a saucepan.  Beat the potatoes with a wooden spoon over low heat adding butter pieces alternating with milk that has been brought to the boil.  Season with salt and grated nutmeg.  Fold in the cheese.

Beat the cream to the Chantilly stage, when it just holds its shape.  Set aside.  Beat the egg whites with a pinch of salt to firm peaks.  Fold the cream into the potatoes.  Turn the potato mixture into the whites and gently fold them together.  Spoon the mousse into the prepared mold, sprinkle on the remaining Parmesan and bake for 25 minutes.  Serve immediately