Potato Souffle
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Cook: 1 hr 10 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Cook: 1 hr 10 min
- Yield: 4 servings
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.
