Potato & Chive Souffle with Chive Cream

Potato & Chive Souffle with Chive Cream

Ingredients:

16 ounces starchy potatoes, quartered

1 teaspoon course sea salt

2 bay leaves

3/4 cup creme fraiche

5 large eggs, separated

3/4 teaspoon ground nutmeg

1 cup chives, divided

1/4 cup finely grated parmesan cheese

salt & pepper

The cream:

1 cup chilled heavy cream

pinch of salt & pepper

1/4 of the left over chives

1. Preheat oven to 425 and prepare ramekins with butter/spray

2. Boil the potatoes with a little salt and bay leaves until tender

3. Drain potatoes and take out bay leaves. Crush them until all

   the chunks are gone. Whisk in the cream, egg yolks, and   

   nutmeg

4. Mince 3/4 of the chives and fold them into the potatoes

    with the cheese. Add salt and pepper to taste

4. Place the egg whites in a mixing bowl and whisk until you get

   soft peaks. Fold the whites into the potato mixture and    

   carefully pour them into the ramekins 3/4 full

5. Cook on the center rack about 12 minutes until the tops are

   golden