Ingredients

3 large russet potatoes, peeled and cubed
4 tablespoons butter
4 large eggs, separated
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon horseradish
1/4 cup chopped fresh chives
2 cups white cheddar cheese, grated

Directions

Place cubed potatoes in boiling salted water and simmer for 20 minutes until tender; drain. Place potatoes in bowl with the butter and mash with potato masher until no more lumps appear. Beat egg yolks and add to potatoes; beat egg whites until stiff. Stir salt, pepper, horseradish, chives and cheese into potatoes. Fold in beaten egg whites. Pour mixture into a greased 2-quart souffle dish. Place in a "bain Marie" or warm dish of water and bake in 400 degree oven until puffed and golden brown, about 25 minutes. Serve at once. Serves 4-6. Can prepare the day before.