Preheat convection oven to 400°F.2. Blanch small-diced potatoes in salted water and shock in ice. Reserve.3. Peel and cook the two whole potatoes in salted boiling water until tender.4. Purée using a food mill.5. In a mixing bowl, combine puréed potato, cream cheese, crème fraîche, melted butter, egg yolk, salt and pepper.6. In a separate bowl beat egg whites to stiff peaks.7. Fold egg whites and small-diced potato into puréed potato mixture.8. Coat four 3-inch diameter ring molds with pan spray and place on a sheet pan.9. Add two fluid ounces of soufflé batter to center of each ring mold.10. Bake at 400°F for 10 minutes or until the top is golden brown.

Source: Idaho Potato Commission