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Potato Soufflé

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Potato Soufflé is a light and elegant side dish made with creamy mashed potatoes, fluffy egg whites, and savory cheese baked until beautifully puffed and golden. Perfect for holidays and special dinners, this comforting classic delivers rich flavor with an airy texture.

Ingredients

  • 2 pounds russet or Yukon Gold potatoes
  • 3 tablespoons butter
  • 1/2 cup milk or heavy cream
  • 4 eggs, separated
  • 1/2 cup grated Parmesan or Gruyère cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg
  • 2 tablespoons chopped fresh chives or parsley

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a soufflé dish or baking dish with butter.
  2. Peel and cut the potatoes into chunks.
  3. Boil the potatoes in salted water until very tender, about 15–20 minutes.
  4. Drain the potatoes thoroughly and mash until smooth.
  5. Stir in the butter, milk or cream, cheese, salt, pepper, and a pinch of nutmeg.
  6. Separate the eggs, placing yolks and whites in separate bowls.
  7. Beat the egg yolks into the warm potato mixture one at a time.
  8. In a clean bowl, beat the egg whites until stiff peaks form.
  9. Gently fold the egg whites into the potato mixture in batches, being careful not to deflate the mixture.
  10. Transfer the mixture to the prepared baking dish and smooth the top lightly.
  11. Bake for 30–35 minutes until puffed and golden brown.
  12. Serve immediately for the best texture and presentation.

Notes

  • Add cooked bacon, ham, or sautéed mushrooms for extra flavor.
  • Roasted garlic or fresh herbs like thyme and rosemary work beautifully in this dish.
  • Cheddar cheese can be substituted for a sharper flavor.
  • Individual ramekins can be used for mini soufflés.
  • Serve immediately after baking for the best rise and airy texture.
  • Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.

Nutrition

Find it online: https://thefamilycooking.com/potato-souffle/