DUCHESSE POTATOES IN RAMEKINS

Steps:

• Preheat oven to 375 degrees F.
• Put an oven rack in the middle position in the oven.
• Cool the potatoes just enough so they can be handled, but still very warm.
• Mash them well and push them through a fine chinois or sieve.
• Turn the mash out into a food processor, using the chopping blade.
• Scatter the chunked butter around on the potatoes.
• Process for about 5 minutes until the butter is completely incorporated.
• It helps if the taters are still quite hot.
• Scrape the sides of the processor bowl, return top.
• Turn processor on and add eggs, starting with the whole egg.
• Pour them in very slowly so they incorporate but do not cook.
• Process until the consistency is similar to a standard souffle mixture.
• Set mixture aside.
• Bring water to a boil on the stovetop.
• Butter ceramic ramekins and fill 3/4 full with potato mixture.
• Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
• Bake for 1 hour, or until tops have puffed and are golden brown.
• Remove from oven and cool slightly on a rack.
• Serve warm in the ramekins.
• Paprika or other seasoning can be sprinkled over the top of the mixture before baking.