Baked Herb Soufflés
Preheat the oven to 180°C (approximately 350°F).
Peel the potatoes, wash and cut into large pieces. Cook in salted water for about 30 minutes. Then drain well. Press through a potato ricer while still hot. Stir in the butter and creme fraiche.
Separate the eggs. Mix the yolks into the potato mixture. Season with salt, pepper and nutmeg. Rinse the herbs, shake dry and chop finely. Beat the egg whites with 1 pinch of salt until stiff. Fold the herbs into the potato mixture. Pour the mixture into the soufflé molds until filled to under the rim. Put into a shallow baking dish with about 2 cm (approximately 1 inch) of hot water at the bottom and bake the soufflés in the preheated oven until golden brown, about 30 minutes.