Three-Cheesy Heirloom Potato Soufflé

4 cups heirloom potatoes, mashed (I like French Fingerling)
1 cup creme fraiche (1pt. pastured cream and 1 T. buttermilk, 24 hrs at room temp, firm up in fridge)
1/2 cup grass-fed butter
2 cups grated pasture-raised cheese (I like using three different but complimentary cheeses)
1 medium onion, finely chopped
1 small head garlic, minced
4 pastured eggs, separated (Whole Foods carries a pastured egg called Vital Farms)
1 level tablespoon each, organic onion & garlic powder
prepared mustard to taste

Saute onions and garlic in a bit of butter.  Combine potatoes, cream, butter, cheeses, spices, mustard & egg yolks.  Beat egg whites until stiff, then gently fold into the mixture.  Top with a handful of grated cheese and bake at 350 for 40 minutes.

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