|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sharp cheddar cheese||1⁄4 Cup (4 tbs), grated|
|Garlic||2 Clove (10 gm), crushed|
|Salt||1 1⁄2 Teaspoon|
|Potatoes||1 1⁄2 Cup (24 tbs), mashed|
|Cream of tartar||1⁄4 Teaspoon|
Allow 5 eggs to come to room temperature, then separate.
In a large saucepan, melt 1/4 cup butter or margarine.
Blend in 1/4 cup all-purpose flour and heat 30 seconds.
Blend in 1 1/2 cups milk and cook, stirring, over low heat, until sauce is thickened and smooth.
Remove from heat.
Beat in egg yolks, 1/4 cup grated sharp Cheddar cheese, 2 garlic cloves, crushed, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Evenly blend in 1 1/2 cups of cold mashed potatoes.
In a separate bowl, beat egg whites at high speed with 1/4 tea spoon cream of tartar until they form stiff peaks.
Gently fold into potato mixture, using a wire whisk or spatula.
Turn into a greased, 2-qt. souffle dish with a foil collar extending 3 inches above rim of dish.
Bake 45 to 50 minutes at 375Â° and serve at once.
Leftover cold mashed potatoes can be used here or, reconstitute 1 cup instant mashed potatoes using 1 cup water and 1/4 cup milk.
Cool before using.
You may use 1 1/2 cups cold mashed sweet potatoes, if you wish, instead of the regular potatoes, for an interesting variation.