Potato, Bacon & Blue Cheese Soufflés

Potato, Bacon & Blue Cheese Soufflés

1 1/3 cups milk
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup crumbled blue cheese – (1 ounce)
2 egg yolks
1 slice bacon – cooked and crumbled
1 teaspoon salt
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 egg whites
4 tablespoons butter – divided
2 2/3 cups frozen mashed potatoes – (half of 22-ounce package)

Heat oven to 375°F. Butter bottoms and sides of 6 individual (4 to 5-ounce) soufflé dishes or 1 large (5 to 6-cup) soufflé dish. Heat mashed potatoes with milk according to package directions. Remove from heat; stir in cream and 2 tablespoons of the butter. Stir in Parmesan cheese, blue cheese, egg yolks, bacon, salt, thyme and pepper. Using electric mixer, beat egg whites to soft peaks. Gently fold into potato mixture. Spoon into prepared dishes, filling evenly. Place on middle oven rack. Bake individual soufflés 30 minutes (40 to 50 minutes for large soufflé) or until soufflés have risen and are lightly browned. Serve immediately.