I'm in Heaven

Oh, my goodness gracious!  This is just about one of the best things I’ve ever put in my mouth.  I don’t even know what else to say about it.  I typically would not put egg yokes in my potatoes, but DAMN!  Now it’s as if they belong there and all the other potatoes, I’ve had my whole life long cannot even compare.  Also note – I am not usually over dramatic about potatoes :)

Let’s get to this!  Gather up your ingredients.  And please – sharing this with you is my pleasure – no need for thanks or phone calls lol!

Cheesy Potato Souffle
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3 lbs. russet potatoes, peeled and cut into 1-inch pieces (around 9 small potatoes)
1 Tbsp kosher salt
6 large egg yolks at room temperature
1 cup heavy cream at room temperature
¼ cup unsalted butter melted
2 cups shredded white Cheddar cheese
½ cup shredded Asiago cheese
½ tsp. ground white pepper
 

1. Place potatoes into in large pot.  Cover with water by 1 to 2 inches.  Bring to a boil over high heat and cook potatoes until done – about 15 minutes.  Remove from heat.  Drain well and return potatoes to pot.  Mash potatoes with potato masher until very smooth.  Stir in egg yolks, cream butter, both cheeses, white pepper and salt.  Transfer this concoction to a lightly greased 9 x 13-inch pan and let cool to room temperature (about an hour).
2. Preheat oven to 350۠° F.  Bake, covered, until heated through, about 45 minutes.  Uncover and bake 15 minutes.  Increase oven to broil on HIGH, and broil until topping is browned - 3 to 4 minutes.
3. Call your loved ones and tell them you love them because this tastes like heaven <3