• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Girl With The Iron Cast
  • Home
  • About Me
  • Recipes
    • Recipe Index
  • Shop
  • Contact Me
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
  • Shop
  • Contact Me
    • Subscribe to my newsletter!
    • Privacy Policy
    • Disclaimer
  • Follow GWTIC on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Shop
    • Contact Me
      • Subscribe to my newsletter!
      • Privacy Policy
      • Disclaimer
  • Follow GWTIC on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Side Dishes » Potato Soufflé

    Potato Soufflé

    November 15, 2019

    960 shares
    Jump to Recipe Print Recipe

    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.

    soufflé dish with mashed potato soufflé being lifted out with a spoon

    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

    soufflé ramekin with mashed potato soufflé inside with golden brown top

    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.

    overhead photo of potato soufflé with a golden brown top in a white large ramekin

    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 with a big spoon of it removed showing the inside of the soufflé

    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.
    overhead photo of potato soufflé in a large ramekin with a big spoon removed and placed in a white bowl to the side

    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.

    Love this recipe? Leave a star rating below!

    wp-tasty/tasty-recipe {“id”:5753
    soufflé dish with mashed potato soufflé being lifted out with a spoon

    Potato Soufflé

    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. 
    4.59 from 12 votes
    Print Pin Rate
    Course: Side Dishes
    Cuisine: Potatoes
    Keyword: mashed potato soufflé, potato soufflé, soufflé
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6 servings
    Calories: 304kcal
    Author: Stephanie

    Equipment

    • Souffle Dish
    • KitchenAid Hand Mixer
    • Basting Brush
    • Box Grater
    • Vegetable Peeler
    • All Clad Stock Pot
    Prevent your screen from going dark

    Ingredients

    • 2 pounds yukon gold potatoes peeled and quartered
    • 2 tablespoons unsalted butter + more for greasing the dish
    • ¾ 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.

    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.

    Nutrition

    Calories: 304kcal | Carbohydrates: 28g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 237mg | Potassium: 750mg | Fiber: 3g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 31mg | Calcium: 281mg | Iron: 1mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
    « Easy Wet Brine Turkey
    Sweet Potato Casserole with Cornflakes »
    960 shares

    Originally Published: November 15, 2019 Post Updated: November 15, 2022 Filed Under: Gluten-Free, Recipes, Side Dishes, Thanksgiving, Vegetarian, Winter Comfort Tagged With: parsley, potatoes

    Subscribe to my newsletter!

    Reader Interactions

    Comments

    1. Robin Seidel

      March 15, 2021 at 2:58 pm

      Have you tried making this in individual ramekins, and if so, how did it work out? Did the baking time have to change?

      Reply
      • Stephanie

        March 15, 2021 at 3:01 pm

        Hi Robin, I’ve never made them individually. Since the ramekins are smaller, the cook time will be less. I believe 20-25 minutes should suffice.

        Reply
    2. Al

      November 17, 2020 at 9:21 am

      Lovely recipe and walkthrough, thank you!

      Reply
    3. Karen

      October 08, 2020 at 1:52 am

      5 stars
      I have never made a soufflé of any kind previously. I chose this one because I had an excess of potatoes. They were red, and I did not peel them. I had to use American Swiss cheese slices which I chopped up. I put it all together as per the instructions. The one thing that was unexpected was a wet center. I did bake it at 375° in the lower third of the oven for 45 minutes. The problem is probably the result of an old oven. But that had no influence on the flavor of the soufflé. It was wonderful.

      Reply
    4. Bruno

      April 12, 2020 at 4:18 pm

      5 stars
      Great recepie, we did it today was perfect.
      Thank you

      Reply
      • Stephanie

        April 12, 2020 at 4:21 pm

        So glad you enjoyed it!!

        Reply
    5. Jana

      December 13, 2019 at 7:59 am

      5 stars
      We made this soufflé it was delicious the whole family loved it !!! ‘m sure I will be making often, thank you for sharing !!!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Spring Delights

    romain salad with croutons, parmesan cheese, and homemade vinaigrette

    Salad with Lemon Dijon Vinaigrette

    homemade salsa in a bowl surrounded by chips

    Oven Roasted Salsa

    close up of a double smash burger with melted cheese on a brioche bun

    Smash Burgers

    close up of cucumber salad in a wooden bowl

    Cucumber Salad Recipe

    grilled jerk chicken skewers with grilled pineapple and scotch bonnets

    Jerk Chicken Marinade

    grilled corn, avocado, halloumi cheese, and cilantro in a white bowl

    Grilled Corn Halloumi Salad

    More Spring Recipes...

    Footer

    Follow GWTIC on Social Media!

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer
    • Terms of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact GWTIC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme