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Preheat oven to 375oF (190oC). Generously brush the inside of 4 mini cocotte dishes with butter.
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In a large bowl mix together the mashed potato, butter, grated cheese, half and half, and rosemary. Stir in the egg yolks and season with salt and pepper.
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Add the egg whites to a large bowl. Whisk until the egg whites form stiff peaks.
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Add a heaping scoop of egg whites to the potato mixture; gently stir to combine. Fold in the remaining egg whites until no streaks of white remain.
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Fill each of the prepared soufflé dishes 3/4 of the way full with the potato mixture.
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Bake for 30-35 minutes, or until the soufflé is puffed and a rich golden brown color. Serve immediately.