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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.
servings
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.
Nutrition Information
Calories: 304kcal (15%), Carbohydrates: 28g (9%), Protein: 14g (28%), Fat: 15g (23%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 72mg (24%), Sodium: 237mg (10%), Potassium: 750mg (21%), Fiber: 3g (13%), Sugar: 3g (3%), Vitamin A: 531IU (11%), Vitamin C: 31mg (38%), Calcium: 281mg (28%), Iron: 1mg (6%)