Potato Soufflé Recipe

Staff Writer
Potato Soufflé Recipe
Grilled Nectarines
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Recipe provided courtesy of Vintage Books and Anna Thomas, from the 2014 reprint of the classic two-volume collection The Vegetarian Epicure.

4
Servings
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. 

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.

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