Potato Soufflé Recipe

3 cups cold leftover mashed potatoes
4 eggs
1/2 cup whipping cream
1 1/2 cups divided grated cheese
1/2 teaspoon Tabasco pepper sauce

Whip the potatoes in a mixer bowl to break them up; beat in the eggs, whipping cream, 1 cup of the grated cheese, and Tabasco until smooth. Transfer to a buttered 1 quart soufflé dish, smooth the top, then sprinkle with the remaining 1/2 cup cheese.

Bake in a preheated 350° oven for 45-60 minutes or until puffed and brown. Serve immediately.