Potato Soufflé Recipe
March 7, 2014
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.