Cheesy Potato Souffle - cooking recipe

Ingredients

3 medium-size red potatoes (1 1/2 lb.), peeled and sliced
1/2 c. sour cream
4 eggs, separated
2/3 c. shredded Cheddar cheese
1/4 c. diced onion
2 tsp. chopped chives
1/4 tsp. pepper
1/8 tsp. baking powder

Preparation

Cook potatoes in boiling salted water to cover 8 minutes or until tender.
Drain and mash potatoes.
Add sour cream; beat at medium speed of an electric mixer until smooth.
Beat egg yolks until thick and lemon colored.
Add yolks, cheese, onion, chives and pepper to potato mixture; stir well.
Beat egg whites (at room temperature) and baking powder until stiff peaks form.
Fold into potato mixture.
Spoon into a buttered 1 1/2-quart souffle dish. Bake at 350\u00b0 for 50 minutes or until set.
Serve immediately. Yield: 6 servings.