Ingredients
4-6 potatoes, peeled
1 8-oz package cream cheese (room temperature)
1 egg
1 C light cream
salt & pepper to taste
Tobasco sauce to taste
1/4 C chopped scallions
Preparation
Salt water & boil potatoes until tender. Drain. While still hot, whip potatoes with cream cheese, egg & cream. Season to taste with salt, pepper and toabasco. Fold in scallions.
Pour into battered souffle dish (there should be room at the top for “puffing”).
Bake uncovered at 350 degrees for 45 minutes.
Souffle can be made 1 day ahead; cover and refrigerate until baking time.
