Potato Soufflé
User Reviews
4.7
42 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Calories
304 kcal
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Course
Side Dish
Potato Soufflé
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This potato soufflé takes ordinary mashed potatoes and transforms them into the fluffiest cloud-like potatoes with a golden brown crust. The perfect side dish for any meal.
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Ingredients
- 2 pounds Yukon gold potatoes (peeled and quartered)
- 2 tablespoons unsalted butter (+ more for greasing the dish)
- 3/4 cup half and half
- 1 cup freshly grated gruyere cheese
- 1 tablespoon fresh Italian parsley (finely chopped)
- 5 egg whites
- 1 egg
- Kosher salt to taste
- fresh ground black pepper (to taste)
Instructions
- In a medium pot, add the quartered potatoes and fill the pot to just above the potatoes with cold water. Turn the heat to high and bring to a boil. Once boiling, lower the heat to medium (gentle boil) and allow them to cook about 15 minutes until easily pierced with a fork. Drain and return to the pot (off the heat).
- Add in 2 tbsp of unsalted butter and mash the potatoes [see note]. Slowly add in the half and half while mixing until fully incorporated. Fold in the gruyere cheese and parsley. Once cheese is added, taste and add kosher salt/freshly ground black pepper to taste. Set aside.
- Preheat oven to 350 degrees F.
- In a medium bowl add the 5 egg whites and beat with an electric mixer until stiff peaks form.
- Carefully fold the egg whites into the potatoes until incorporated, do not overmix.
- In a 2 quart ramekin or 2 qt oven safe bowl, grease the entire inside with unsalted butter. Add the potato mixer to the bowl and smooth the top. In a small bowl, beat the 1 egg and using a brush, gently brush the entire top of the potato mixture.
- Place in the oven and bake for 45 minutes or until the top is puffy and golden brown.
- Serve immediately, soufflé will fall a bit with time.
Equipments used:
Notes
- For best mashed potatoes, use Yukon gold or russet potatoes
- Bring your potatoes to a boil in a pot of cold water to ensure even cooking
- Tools for best consistency mashed potatoes
- Freshly grate your cheese, pre-shredded cheese has additives that don't allow them to melt well
- Mix egg whites until they form stiff peaks (very important)
- Gently fold egg whites into potatoes and don't over mix
- If preparing in advance, stop after making the mashed potatoes and whip egg whites when you're ready to bake the dish.
- If you need to reheat or keep warm in oven after cooking, cover top with foil to avoid too much browning
- Use a 2 quart soufflé ramekin or 2 qt oven safe round dish, a shallow dish will affect the cooking of the soufflé
- Serve right away, soufflé will fall a little with time.
Nutrition Information
Show Details
Calories
304kcal
(15%)
Carbohydrates
28g
(9%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
72mg
(24%)
Sodium
237mg
(10%)
Potassium
750mg
(21%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
531IU
(11%)
Vitamin C
31mg
(34%)
Calcium
281mg
(28%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 237mg | 10% |
| Potassium | 750mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 31mg | 34% |
| Calcium | 281mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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