POTATO SOUFFLE
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.
- In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.
- Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.
- Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.
LEFTOVER MASHED POTATO SOUFFLé
Got a bunch of leftover mashed potatoes? Make a meal out of it with this yummy, quickly assembled soufflé recipe. Done in less than 1/2 hour.
Provided by TJW2725
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees Fahrenheit.
- Beat the egg whites in a bowl until you can make peaks in them.
- Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes.
- Fold the egg whites into the potato mixture.
- Bake in a soufflé dish for 20 minutes or until lightly browned on top.
- Variations:.
- Add chopped cooked bacon, fresh herbs, or shredded pork or chicken. Use what you have on hand.
Nutrition Facts : Calories 211.8, Fat 9.9, SaturatedFat 5.1, Cholesterol 158.4, Sodium 471.4, Carbohydrate 18.9, Fiber 1.6, Sugar 1.9, Protein 11.3
MASHED POTATO SOUFFLE
Topped with sharp cheddar cheese and whipped cream, this family recipe from TV chef Sarah Mastracco is a luscious side dish.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a large shallow baking dish; set aside.
- Fill a large pot with 2 to 3 inches of water; set a steamer insert into pot and add potatoes to insert. Cover and steam potatoes until tender and easily pierced with the tip of a sharp knife, about 15 minutes. Pass potatoes through a ricer into a large bowl.
- In a small saucepan, heat butter and milk over medium heat until butter is melted. Add milk mixture to potatoes, along with sour cream, cream cheese, 1 tablespoon salt, and pepper; fold to combine. Transfer potato mixture to prepared dish.
- In a medium bowl, whisk heavy cream until medium peaks form. Fold in cheese and season with salt and pepper; spoon cream over potatoes, spreading evenly to cover. Transfer to oven and bake until potatoes are heated through and top is light brown, about 30 minutes. Let stand 10 minutes; garnish with chives and serve.
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.
THREE-CHEESE POTATO SOUFFLE
Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. "This casserole bakes up fluffy and golden-and makes a perfect company side dish," she confides from her Lenexa, Kansas kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.
Nutrition Facts : Calories 153 calories, Fat 5g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
MASHED POTATOES WITH SPINACH SOUFFLE
This dish is not only delicious, but it is really colorful as the mashed potatoes have flecks of the spinach all throughout and the spinach souffle really adds a wonderful flavor.
Provided by DailyInspiration
Categories Mashed Potatoes
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water (add salt) and potatoes to a boil. Boil uncovered, until tender. Drain potatoes and return to warm pan - cover. Meanwhile, melt butter in a separate pan and saute onion and garlic until tender. Add cream (or half and half), spinach souffle, salt, pepper, and nutmeg to the onion mixture. Stir together. Heat, but do not boil. Mash potatoes with hand mixer. Add onion/spinach mixture to the potatoes while mashing. Taste for seasoning. Place in a serving bowl. Cover loosely with foil and keep warm in the oven until ready to serve.
Nutrition Facts : Calories 319.7, Fat 19.5, SaturatedFat 11.4, Cholesterol 86.7, Sodium 917.2, Carbohydrate 31.5, Fiber 2.9, Sugar 2, Protein 6.1
MASHED POTATO SOUFFLE
Categories Potato Side Bake Thanksgiving
Number Of Ingredients 7
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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MASHED POTATO SOUFFLé - BETTER THAN BOUILLON
From betterthanbouillon.com
Servings 4Estimated Reading Time 1 minCategory SideTotal Time 50 mins
- Preheat oven to 400˚F. Grease 1-quart round soufflé dish or casserole. Dust bottom and sides with bread crumbs, swirling to coat dish well; set aside.
- In large bowl, mix together mashed potatoes, Roasted Garlic Base, Parmesan and nutmeg. In separate bowl, beat egg yolks until pale yellow and thickened. Fold into mashed potato mixture.
- In separate bowl, with clean beaters, beat egg whites on low speed until foamy. Add cream of tartar (if using); beat on high speed until stiff peaks start to form. Fold one-quarter into mashed potato mixture; fold remaining egg whites into mashed potato mixture.
- Spoon into prepared baking dish. Bake for 25 to 30 minutes or until puffy and set. Let cool on rack for 10 minutes. Sprinkle with chives.
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