Herbed Potato Soufflé

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2 tablespoons unsalted butter, plus more for brushing

1 1/2 pounds baking potatoes, peeled and quartered

3/4 cup half-and-half

1/2 pound Cantal or Gruyère cheese, shredded (2 cups)

1 teaspoon minced oregano

1 teaspoon minced thyme

1 tablespoon minced parsley

Salt and freshly ground pepper

5 large eggs, separated

2 large egg whites

Pinch of cream of tartar

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