Mashed Potato Souffle Recipes

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.

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.

Steps:

• Preheat the oven to 375 degrees F.
• In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce to a simmer. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15 to 20 minutes.
• Pour the water and potatoes into a colander placed in the sink to drain off all of the water. Return the same pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt. Whisk in the stick of butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.
• Use the remaining 1 tablespoon butter to "grease" the sides and bottom of the baking dish. Add in the breadcrumbs and roll them around inside the dish so it creates a butter/breadcrumb topping.
• Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt.
• With a rubber spatula, gently fold the whipped cream and about 1/2 cup Parmesan cheese into the mashed potatoes. Taste for seasoning. Transfer the potatoes to a baking dish and top with remaining Parmesan. Place in the center of the oven and bake, undisturbed, for 15 to 20 minutes. The top should be light brown from the cheese and the potatoes hot. Serve immediately.

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.

Steps:

• Cook potatoes in salted water until tender. Drain and mash.
• Preheat oven to 350°F Butter a 6 cup souffle dish.
• Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Stir in the egg yolks, and creams. Season with salt and pepper. Add herbs and Parmesan cheese, and stir until smooth.
• Beat the egg whites until stiff, glossy peaks form. Stir 2 tbsp of the egg whites into the potato mixture to loosen it, then fold in the rest of the egg whites.
• Pour the mixture into the buttered souffle dish, and bake until golden brown - 20 to 25 minutes. Start checking after 15 minutes.

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.

Steps:

• Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
• Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
• Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
• Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
• Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
• Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
• Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.

Steps:

• Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside.
• In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
• In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat.
• Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated.
• Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
• Serve immediately.

Steps:

• Combine the potatoes and enough cold water to cover in a medium saucepan, bring to a boil.
• Reduce the heat and simmer until tender, about 10 minutes.
• Drain, reserving 1/4 cup of the cooking liquid.
• Set aside.
• Spray a medium nonstick skillet with nonstick spray and set over medium heat.
• Add the leek, hot water, salt, and pepper.
• Saute over medium-high heat, stirring occasionally and adding more hot water, if necessary, until the leek is tender and the liquid has evaporated.
• Mash the potatoes with a potato mashed or electric mixer; add the milk and the reserved cooking liquid, one tablespoons at a time, until the potatoes are fluffy.
• Stir in the cooked leak.
• Spray a 1 quart soufflé or baking dish with nonstick spray.
• Transfer the potato mixture to the dish; cover and set aside until ready to bake (up to 2 hours ahead).
• Preheat the oven to 450 degrees.
• Bake, uncovered, until the top is golden, 30 minutes.

Steps:

• Boil potatoes in lightly salted water for 15 minutes or until tender.
• Drain and mash well.
• Add butter, nutmeg, egg yolks, light cream, salt and pepper and mix well.
• Fold in egg whites.
• Place potato mixture into a greased casserole pan (large enough hold all the mixture, but be only 2/3 full).
• Bake in preheated 375°F oven for about 20 minutes (until puffed and heated through).
• Serve immediately.

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.