Potato Soufflé Recipe

Potato Soufflé Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

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

4
Servings
1746
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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. 

Nutritional Facts

Total Fat
68g
97%
Sugar
55g
61%
Saturated Fat
18g
75%
Cholesterol
39mg
13%
Carbohydrate, by difference
249g
100%
Protein
35g
76%
Vitamin A, RAE
157µg
22%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
73µg
81%
Calcium, Ca
556mg
56%
Choline, total
24mg
6%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
432µg
100%
Iron, Fe
13mg
72%
Magnesium, Mg
74mg
23%
Niacin
16mg
100%
Phosphorus, P
807mg
100%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
3384mg
100%
Thiamin
2mg
100%
Water
109g
4%
Zinc, Zn
1mg
13%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.