Horseradish Potato Soufflé - cooking recipe

Ingredients

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

Preparation

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 350\u00b0F oven for 25 minutes, or until a toothpick comes out clean. When souffles are done, invert onto a clean cutting board and serve.