POTATO "SOUFFLé"
Categories Egg Potato Side Bake Vegetarian Cream Cheese Sour Cream Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.
- Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
- Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.
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Al amin hossen Suvo
[email protected]Thank you for sharing this recipe! I can't wait to try it.
Belal Hossin
[email protected]What are some good side dishes to serve with this soufflé?
Masud Alom
[email protected]How can I make this soufflé ahead of time?
S STR TV Shamim
[email protected]Can I use different types of cheese in this soufflé?
DIESEL
[email protected]I'm allergic to eggs. Can I make this soufflé without them?
Demevu Royal
[email protected]This recipe is too complicated. I'm not going to try it.
Cityboy 27
[email protected]My soufflé fell after I took it out of the oven. I'm not sure what I did wrong.
michael bowden
[email protected]I had trouble getting the soufflé to rise. It ended up being more like a pancake.
uzzal mahmud
[email protected]This soufflé was a little too cheesy for my taste, but it was still good.
Asad Bashir
[email protected]I'm not a big fan of soufflés, but this one was really good. It was light and fluffy, with a great flavor.
Mareeyam Ahmed
[email protected]The crispy crust on this soufflé is amazing. It's the perfect contrast to the soft and fluffy interior.
GAMIN WITH FAHIM
[email protected]This soufflé is so light and airy. It's like eating a cloud.
Crystal Fassett
[email protected]I love the cheesy flavor of this soufflé. It's perfect for a special occasion.
Sandra Satterly
[email protected]This was my first time making a soufflé and it turned out great! I was surprised at how easy it was to make.
Melody Salinger
[email protected]I've made this soufflé several times now and it always turns out perfect. It's a great way to use up leftover mashed potatoes.
Jeffery Raines
[email protected]This potato soufflé was a hit at my dinner party! It was light and fluffy, with a crispy crust. Everyone raved about it.