MASHED POTATO SOUFFLE
Steps:
- Salt water & boil potatoes until tender. Drain. While still hot, whip potatoes with cream cheese, egg & cream. Season to taste with salt, pepper and toabasco. Fold in scallions. Pour into battered souffle dish (there should be room at the top for "puffing"). Bake uncovered at 350 degrees for 45 minutes. Souffle can be made 1 day ahead; cover and refrigerate until baking time.
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Latoya Jefferson
[email protected]I'm not sure what went wrong with this souffle. I followed the recipe exactly, but it just didn't turn out.
Shamim Kizito
[email protected]This souffle was a disaster! It didn't rise at all and it was really dry.
Midnight / Mid
[email protected]Overall, I thought this souffle was just okay. I probably won't make it again.
ashenafi Haile
[email protected]This souffle was a bit too cheesy for my taste.
Scott Gjerdingen
[email protected]The souffle didn't rise as much as I expected. Maybe I didn't beat the egg whites enough.
Kamrol Huda
[email protected]I found this souffle to be a bit bland. I think it could use more seasoning.
Ikgomotseng Mohale
[email protected]This souffle is a bit time-consuming to make, but it's worth the effort. It's a real showstopper.
alpona akter
[email protected]I've made this souffle several times now and it always turns out great. It's a great recipe to have on hand for special occasions.
Hells Kitty
[email protected]This is my new favorite way to make mashed potatoes. They are so creamy and flavorful.
Alex Ivanov
[email protected]I made this souffle for my Thanksgiving dinner and it was a huge success. It was easy to make and turned out perfectly.
nupur mihh
[email protected]This souffle was a hit at my dinner party! Everyone raved about how delicious it was. I would highly recommend this recipe to anyone looking for a special side dish.
Beauty Victor
[email protected]My family loved this mashed potato souffle! It was so light and fluffy, and the cheesy flavor was perfect. I will definitely be making this again.