Horseradish Potato Soufflé

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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 350ºf oven for 25 minutes, or until a toothpick comes out clean. when soufflés are done, invert onto a clean cutting board and serve.