Preheat oven to 375.

Scrub potatoes and cut them into small pieces, place in saucepan, cover with water, and cook until soft. Drain.

Separate eggs and set aside. Grate cheese.

Mash potatoes, adding cheese and beating it into the hot potato so it melts. Beat in buttermilk, so the potatoes are light and fluffy, and a bit wet.

Beat egg yolk, then add potato mixture, and salt and Tabasco. Beat until fluffy.

Add cream of tartar to egg whites, beat until they hold a stiff peak.

Stir a spoonful or so of egg white into the potato mixture to lighten it up. Then carefully fold the rest of the egg white into the mixture. Spoon this into three 2 cup baking pans.

Bake at 375 for 30 minutes, until a knife inserted in the center comes out clean.