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Potato Soufflé Recipe
Potato Soufflé Recipe
Mar 7, 2014 | 9:43 am
By
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%
More from USDAHave a question about the nutrition data?Let us know.

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.