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Potato Soufflé Recipe


Recipe provided courtesy of Vintage Books and Anna Thomas, from the 2014 reprint of the classic two-volume collection The Vegetarian Epicure.


  • 2 Cups hot mashed potatoes
  • 3 Pounds grated sharp cheddar cheese
  • 4 eggs, separated
  • Salt and pepper
  • Cream of tartar
  • 3 Tablespoons chopped chives or scallions
  • 1/2 Cup sour cream


Beat the mashed potatoes with the sour cream, the shredded cheese, salt and pepper, and the egg yolks. A blender does the best job of this in about 2 minutes. Stir in the chopped chives or scallions. 
Beat the egg whites with a little salt and a pinch of cream of tartar until stiff. Fold them carefully into the potato mixture and pile it into a buttered souffle dish. Bake in a preheated, 350° degree oven for about 45 minutes and serve at once.