- 3 pounds medium size Yukon gold potatoes, washed, peeled and quartered
- 4 ounces (1 stick) unsalted butter, at room temperature, cut in 8 to 10 pieces
- 1/2 cup all purpose flour
- 8 large eggs
- 3 tablespoons kosher salt
- 1 teaspoon freshly ground nutmeg
- Heat the oven to 400°F.
- Generously butter a round soufflé dish or casserole that is approximately 4-inches deep and 10 inches in diameter.
- Set aside.
- Place the potatoes in a large pot filled with cold water.
- Season generously with salt.
- Bring the water to a boil, reduce to a simmer and cook the potatoes until fork tender, about 15 minutes depending on size.
- Pour the potatoes into a colander and shake to remove as much moisture as possible.
- Place the potatoes in a food mill or a potato ricer and add them back to the pot with the butter and flour.
- Cook the mixture over low heat, stirring constantly with a wooden spoon.
- The mixture should come together into a single, cohesive mass.
- Transfer the potato mixture to the bowl of an electric stand mixer fitted with the paddle attachment.
- Mix on low speed for about 30 seconds while you crack the eggs into a liquid measure.
- Lightly whisk the eggs and slowly add to the potatoes with the mixture running.
- Increase the speed to medium when all of the eggs are in.
- Mix 1 minute or until the eggs are fully incorporated and the mixture is smooth.
- Scrape the contents of the mixer bowl into the prepared baking dish and place on rack in the middle of the oven.
- Bake until the soufflé has nearly doubled in size and is golden brown, 30 to 40 minutes.
- Serve immediately.
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