Pomme Souffle'........For 40 years I have had nothing but grief with these.
I understand there are restaurants out there that have them on their menu everyday.
I know the potatoes have to be older and contain more starch.
I know that Russets/Idaho are the best potatoes to use.
I have tried making them every which way but Sunday and still only 2 out of 40 will puff. SIGH!!!
Any other bits of wisdom and knowledge would be appreciated