For company dinner these make a great impression served as individual dishes.  They also looked like you worked all day making them even though they are really simple!

1 tablespoon butter, melted
2 tablespoons grated Parmesan
8 ounce russet potato, peeled and cubed
1/4 cup creme fraiche
4 tablespoons unsalted butter
1 small clove garlic, minced
1 teaspoon minced fresh flat leaf parsley
Generous amount of Fresh ground salt and black pepper, to taste
2 eggs, separated
pinch cream of tartar

  • Preheat oven to 375°.
  • Using a pastry brush coat the inside of 2 12 ounce ramekins with 1 tablespoon butter.
  • Sprinkle 1 tablespoon of Parmesan in each.
  • In a pot of salted boiling water cook potato until fork tender.
  • Drain potatoes in colander and then return to empty pan to cook off any excess moisture for 30 seconds or so.
  • Using a ricer mash potatoes into a medium mixing bowl.
  • Add unsalted butter and creme fraiche, mixing until well blended.
  • Stir in parsley, salt, pepper and egg yolks.
  • Beat egg whites until foamy
  • Add cream of tartar and beat until stiff peaks form.
  • Add egg whites to potato mixture in 2 batches, combining JUST until there are no streaks.
  • Divide potato mixture between the ramekins.
  • Bake 30-35 minutes until tops are puffed and golden.