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Herb & Cheese Potato Soufflés


1 and 1/4 pounds Idaho® Potatoes, peeled
2 tablespoons unsalted butter, plus more for brushing
1 heaping cup grated Swiss cheese
1/3 cup half and half
1 and 1/2 teaspoons chopped thyme
1 and 1/2 teaspoons chopped rosemary
3 large eggs, separated and at room-temperature
Scant 1/8 teaspoon cream of tartar
Salt and pepper to taste



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