I'm going to work in 4 hours for a 20hour shift, so if anyone can offer advice for making them, is appreciate it.
OMG good luck. I make Pomme Souffle a few times a year at work.
I don't understand about the "square" comment.
When researching Pomme Souffle I found that the shape is immaterial.
The age and starch content of the potato is much more important.
You can't make them from just any potato.
Russets are best. I store them in the root cellar up in the rafters for a few months before I use them for Souffles.