Cheesy Potato Souffle

Ingredients:

• 3 medium-size red potatoes (1 1/2 pounds), peeled and sliced
• 1/2 cup sour cream
• 4 eggs, separated
• 2/3 cup (2.6 oz) shredded cheddar cheese
• 1/4 cup diced onion
• 2 teaspoons chopped chives
• 1/4 teaspoon pepper
• 1/8 teaspoon baking powder

Instructions:

Cook potatoes in boiling salted water to cover 8 minutes or until tender. Drain and mash potatoes. Add sour cream, beat at medium speed with 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° for 50 minutes or until set. Serve immediately, yields 6 servings.