3.8 from 12 votes
Yukon Blue Potato Souffle
On the rare occasion you have leftover mashed potatoes, here's a delicious way to repurpose them.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 117 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 cups leftover mashed potatoes - made with Yukon Gold potatoes
- 2 scallions white and light green parts, chopped
- 1 egg
- ⅓ cup milk
- 3 ounces blue cheese crumbled, divided
- 2 lices bread preferably sourdough or italian
- ¼ cup parsley fresh
- 1 tablespoon butter cut into small cubes
- 1 tablespoon extra blue cheese for topping
Instructions
- Preheat the oven to 375 degrees. Spray a small (3-4 cup) casserole dish with vegetable spray.
- In a large bowl combine the mashed potatoes, scallions, egg, milk and blue cheese. Stir until well combined. Transfer the mashed potatoes to the casserole dish and smooth the top with the back of a spoon.
- Place the bread, italian parsley and butter into the bowl of a mini-prep food processor and pulse until fine breadcrumbs form and parsley is chopped.
- Top the potato mixture with the breadcrumbs and sprinkle with remaining blue cheese.
- Bake for 20-25 minutes until topping is browned and bubbly. Serve.
Cup of Yum
Nutrition Information
Calories
117kcal
(6%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
45mg
(15%)
Sodium
297mg
(12%)
Potassium
106mg
(3%)
Sugar
1g
(2%)
Vitamin A
490IU
(10%)
Vitamin C
4mg
(4%)
Calcium
120mg
(12%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 117
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 297mg | 12% |
| Potassium | 106mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 120mg | 12% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.