Cook the potato, (Microwave - 10 to 12 minutes on High)
Oven Method - 400 degrees 30 to 40 minutes wrapped in aluminum foil
Place into a large mixing bowl and mash the potato.
In a small sauce pot, melt butter, then add the garlic and milk and cook until the smell of raw garlic has changed to a nice nutty aroma. Once done, add to potato.
Separate the egg whites and yolks. Add the yolks to the potato mixture. The egg whites go into a clean mixing bowl. Next whip the eggs very quickly incorporating air into them. They will increase in volume and stiffen. Look to whip the eggs until the egg whites are medium peaks. 2 to 3 minutes
Slice chive's very small and add the potato mixture along with both grated kinds of cheese and mix. Hold a small amount of the Gouda cheese back for topping the ramekins as a garnish before baking.
Next, add the whipped egg whites in thirds trying to NOT to remove much of the incorporated air. Just mix enough to combine, then quit mixing.
Butter the insides of the ramekins and fill with the potato mixture. Make sure to not fill all the way to the top as the souffle will puff up some and rise in the ramekin. If you want that presentation just be aware they puff up a little.
Garnish with chive and cheese. I suggest not using a lot of cheese as garnish. Takes away from the presentation.