Potato Souffle

Total Time:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon butter
  • 2 tablespoons grated Parmesan (recommended: DiGiorno)
  • 1 (3.6-ounce) packet instant roasted garlic mashed potatoes, made according to package directions and cooled completely (recommended: Betty Crocker)
  • 4 eggs, separated
  • 3/4 cup cream
  • 1 tablespoon freshly snipped chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
Directions
  • Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside.

  • In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.

  • In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat.

  • Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated.

  • Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.

  • Serve immediately.


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