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This potato soufflé recipe takes basic mashed potatoes and gives them an epic makeover. Starting with mashed potatoes, they are then transformed into fluffy cloud-like potatoes with an incredible golden brown crust.
Best potatoes for mashing
When it comes to choosing the best potato for mashed potatoes, I always go with yukon golds or russet potatoes. Both of these white potatoes have higher starch, which will give you that fluffy, smooth, flavorful mash.
Boil with cold water
Once you have peeled and quartered your potatoes, then it’s time to cook them. I always put the potatoes in the pot, add cold water, and then bring to a boil. Don’t put potatoes into already boiling water, because this will cause them to cook unevenly. The outside will cook faster than the inside. By starting with cold water, the potatoes cook evenly through.
How to mash potatoes
Mashed potatoes come down to texture. The last thing you want is gummy mashed potatoes. The best way I have found to get an amazing fluffy texture is using a potato ricer. If you don’t have one of those, second place goes to an electric mixer (what I used). Third, you can mash with a handheld potato masher. Do not use an immersion blender because it will make the potatoes runny and gummy.
Egg whites
They key to having a successful cloud-like soufflé is the egg whites. Using an electric mixer, beat the egg whites until they form stiff peaks.
Folding Egg Whites
Another key to making a successful soufflé is folding in the egg whites. In third’s, gentle fold in the egg whites into the potatoes. Mix until the whites are incorporated, but do not over mix. Once combined they should be extremely fluffy potatoes.
Baking the potato soufflé
In a 2 quart ramekin, or oven safe bowl, grease the entire inside with butter. Then add the potato mixture. Whisk one egg and gently brush the top of the potatoes, this will give you that golden brown top.
Falling soufflé’s
The most common stresser when making a soufflé is the fear of it all collapsing. When making a classic soufflé there are many more steps you have to take and rules to follow to ensure your masterpiece doesn’t collapse on itself. With potato soufflé’s, due to the starch content, they basically hold themselves up and keep from collapsing. All soufflé’s will deflate a little when removed from the oven.
When baking, you’re looking for that golden brown top to signal it is finished, about 45 minutes. You’ll want to show it off while it’s still puffed up, then it will naturally fall on top. So it is best served right away.
Potato Soufflé Tips/FAQ
- 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
- Potato ricer– #1
- Electric mixer– #2
- Hand masher– #3
- Stay away from immersion blenders, causes gummy texture
- 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.
- Use a 2 quart soufflé ramekin or oven safe round dish
- Serve right away, soufflé will fall a little with time.
This mashed potato soufflé is near and dear to my heart. This recipe came from my grandmother, who I attribute my love of cooking to. I have fond memories of her always making this potato soufflé and I hope you enjoy it as much as I do.
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Potato Soufflé
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)
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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.
Notes
Tips/FAQs
- 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.
