Comfort Food Season

So the weather is definitely changing here in Seattle. A little cooler, a little wetter. I'm still in denial about the end of summer, but my tummy is saying "Bring on the comfort foods of winter!" So last night it was Potato Souffle (thanks to Food & Wine Magazine and to Kathleen who gave me the gift subscription). So it's basically mashed potatoes with a bunch of Guyere cheese and then whipped egg whites folded in and baked. Easy, right? Just make sure you have a handheld mixer. I'm still in my Frenchy yet vegetarian experiments and this one was perfect

2 large potatoes, peeled, and boiled.
2 Tablespoons butter.
Mash these up with a potato masher. Add salt and pepper.
Add 1/2 cup cream or milk. Mix.

Add 2 cups shredded Gruyere Cheese.
Plus Oregano, Thyme, Parsley, Black Pepper, and any other seasonings you like (I love 21 Season Salute from Trader Joe's). Cayenne might be good too if you like spicy.
Add in 5 egg yokes and mix.
Transfer all to a large bowl.

Whip 7 egg whites until a finger check shows large peaks (adding 1/2 teaspoon of creme of tartar or corn starch helps).

Slowly fold the egg whites into the potato mixture with a rubber spatula.
Pour into a buttered casserole dish.
Bake at 375 for 45 minutes.
Serve immediately.