Herbed Potato Soufflé Recipes

POTATO SOUFFLE

Steps:

• Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.
• In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.
• Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.
• Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.

HERBED POTATO SOUFFLE

Steps:

• Preheat the oven to 375°.
• Butter and flour a 2-quart soufflé dish.
• In a medium saucepan, cover the potatoes with cold water and bring to a boil. Simmer until tender, about 20 minutes.
• Drain the potatoes and return them to the saucepan.
• Shake the pan over high heat to dry out the potatoes, about 1 minute.
• Add the 2 tablespoons of butter and mash the potatoes.
• Stir in the half-and-half and let the potatoes cool slightly.
• Stir in the cheese and the herbs and season with salt and pepper.
• Stir in the 5 egg yolks.
• Transfer the potato mixture to a large bowl.
• In another large bowl, beat the 7 egg whites until foamy.
• Add the cream of tartar and beat until stiff peaks form.
• Stir one-third of the beaten whites into the potato mixture.
• Using a rubber spatula, fold in the remaining whites until no streaks of white remain.
• Scrape the mixture into the prepared soufflé dish and bake in the bottom third of the oven for about 45 minutes, until the soufflé is puffed and richly browned.
• Serve immediately.

MOMMOM'S POTATO PARMESAN SOUFFLE

Steps:

• Prepare instant mashed potatoes according to package directions for 8 servings.
• While still hot, beat in egg yolks, one at a time, and mix in cheese.
• At this point, you can cover and let stand at room temperature a few hours.
• About 1 hour before serving time, beat egg whites until foamy, add salt and cream of tartar, and beat until soft peaks form.
• Fold beaten whites into potato mixture.
• Spoon into a 4-quart soufflé dish.
• Bake in a 375 degree oven, allowing 45 minutes for small soufflés or 1 hour for a large soufflé.

POTATO SOUFFLE

Steps:

• Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
• Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
• Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
• Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
• Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
• Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
• Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.