Potato Soufflé

2 C hot mashed potatoes
1/2 C sour cream
3 oz. grated sharp cheddar cheese (about 3/4-1 C)
4 eggs, separated
salt and pepper
Chives, scallions or green onions
cream of tartar

Beat the mashed potatoes with the sour cream, shredded cheese, salt, pepper and the egg yolks. Stir in the chives, scallions or green onions. Beat the egg whites with a little salt and a pinch of cream of tartar until stiff. Fold them carefully into the potato mixture and pile it into a buttered soufflé dish. Bake in a preheated oven at 350 degrees for about 45 minutes. Serve at once.

Serves 4

Adapted from: The Vegetarian Epicure by Anna Thomas