Ingredients:
About 01 kg potatoes,
04 eggs,
37 cl hot milk,
01 tablespoon butter,
Cheese according to your taste,
Salt,
Black pepper.
Preparation:
Preheat the oven to 6/180 ° C.
Peel your potatoes and cut them into large quarters, and cook them over medium heat in a pot of salt water until they begin to dissolve (about 20 minutes).
Separate the whites from the egg yolks and turn the whites into snow.
In a salad bowl crush the potatoes with an electric mixer, incorporating butter, cheese, hot milk and egg yolks.
Using a spatula, gently stir in the whites, gradually mixing them with the puree.
Butter the baking tin or the ramekins and fill it half with mashed pot so that they do not overflow when going up during the cooking.
Place in the oven for 35 minutes.
To taste immediately.
You can serve the soufflés accompanied by a grilled meat, or a salad.