Souflleéd Chevre & Green Onion Potatoes

Makes 12 servings

3 pounds Yukon gold or russet potatoes, peeled, cut in ½ - inch slices ½ teaspoon salt 1 teaspoon white vinegar 8green onions, trimmed and chopped 1 cup reduced fat milk 2 tablespoons unsalted butter 1 teaspoon kosher salt 5 ounces chevre ½teaspoon freshly ground white or black pepper 3 large egg yolks, lightly beaten 3 large egg whites

Calories 172 (32% from fat) · carb 23g · protein 6g · fat 6g · sat fat 4g · chol 65mg · sod 438mg · calc 57mg · fiber 3g

Preheat oven to 400°F. Lightly butter the Cuisinart® Roast Bake Pan. In a Cuisinart® 3-¾ quart Saucepan, combine potatoes, peeled and cut in half-inch slices with water to cover by 1 - inch, ½ teaspoon salt, and 1 teaspoon white vinegar. Bring to a boil, then reduce heat and simmer until potatoes are tender when tested with a fork, about 18 - 20 minutes. While the potatoes cook combine the green onions, milk, butter and 1 teaspoon kosher salt, bring to a simmer, then turn off the heat and let steep. Drain the potatoes and place in a large mixing bowl. Using a Cuisinart® HTM-7L SmartPower™ 7-Speed Hand Mixer fitted with the stainless steel beaters, mash the potatoes on Speed 2 until smooth, about 45 seconds. Add the hot milk mixture, chevre, and ground pepper. Mix on Speed 4 until fluffy, about 50 - 60 seconds. (To serve as "regular" mashed potatoes, stop here, transfer to a warm serving bowl and serve hot.) With mixer running, add the beaten egg yolks in a steady stream, beating until totally incorporated. Place the egg whites in a medium copper, stainless or glass bowl. Insert the Chef's Whisk in the Hand Mixer and beat the egg whites on Speed 7 until stiff peaks form, about 2 to 2½ minutes. Using Speed 1, fold the egg whites into the potato/chevre mixture. Transfer the mixture to the prepared Roast Bake Pan. Bake in the preheated oven for 40 to 45 minutes, until the top is pale golden and the potatoes are puffed.