Chilling the dish ahead of time will make the souffle rise even higher.
- 2 tablespoons bread crumbs
- 8 medium Yukon Gold potatoes, (3 pounds), peeled, cut into eighths
- 2 medium cloves garlic, peeled, thinly sliced
- 2 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 1 cup nonfat buttermilk
- 1 1/4 cups skim milk
- 3 tablespoons snipped chives
- 2 teaspoons sugar
- 1/8 teaspoon freshly ground black pepper
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- Vegetable-oil cooking spray
Heat oven to 425 degrees. Spray a 2 1/2-quart souffle dish with vegetable-oil cooking spray, coat dish with breadcrumbs, and lightly tap to rid dish of the excess. Place the dish in the freezer to chill.
Place potatoes, garlic, bay leaves, and 1 teaspoon salt in a small stockpot. Fill with cold water to cover potatoes, and bring to a boil over high heat. Reduce heat to medium high, and cook until potatoes are very soft, 12 to 15 minutes. Remove stockpot from heat, and drain potatoes, making sure to remove any excess water. Discard bay leaves.
Pass potatoes through a potato ricer or food mill into a large bowl. Stir baking soda into buttermilk, and mix into potatoes with milk, chives, sugar, remaining teaspoon salt, and pepper. Mixture should be thick and soupy, not stiff. Set aside.
Place egg whites and cream of tartar in an electric mixer, and beat on medium speed until soft peaks form, 2 to 3 minutes. Fold egg whites into the potato mixture. Remove the souffle dish from the freezer, and pour in the potato mixture. Transfer to the oven, and bake until souffle has rise above the dish and the top is browned, about 45 minutes. Remove souffle from the oven, and serve immediately.