Ingredients:
24 ounces potatoes, cooked as for mash
1/3 cup sweet unsalted butter, chunked
1 eggs
2 egg yolks
salt and pepper
Directions:
Preheat oven to 375 degrees F.
Put an oven rack in the middle position in the oven.
Cool the potatoes just enough so they can be handled, but still very warm.
Mash them well and push them through a fine chinois or sieve.
Turn the mash out into a food processor, using the chopping blade.
Scatter the chunked butter around on the potatoes.
Process for about 5 minutes until the butter is completely incorporated.
It helps if the taters are still quite hot.
Scrape the sides of the processor bowl, return top.
Turn processor on and add eggs, starting with the whole egg.
Pour them in very slowly so they incorporate but do not cook.
Process until the consistency is similar to a standard souffle mixture.
Set mixture aside.
Bring water to a boil on the stovetop.
Butter ceramic ramekins and fill 3/4 full with potato mixture.
Place the ramekins on a 9×13″ baking pan, set this in the center of the oven, pour boiling water to within 1/2″ of the top of the cups.
Bake for 1 hour, or until tops have puffed and are golden brown.
Remove from oven and cool slightly on a rack.
Serve warm in the ramekins.
Paprika or other seasoning can be sprinkled over the top of the mixture before baking.
Servings: 6-8
Time preparation: 60 min.
Time total: 120 min.