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Potato Soufflé Recipe

March 7, 2014

Staff Writer

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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.

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.