Potato Chive Souffle Recipes

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POTATO SOUFFLE



Potato Souffle image

Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 9

Unsalted butter, for dish
3 tablespoons fine dried bread crumbs
1 cup leftover mashed potatoes
2 large eggs, separated
3 tablespoons heavy cream
3 tablespoons grated Parmesan cheese
1/2 teaspoon minced garlic
Salt and freshly ground pepper
Freshly grated nutmeg

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.

POTATO SOUFFLE



Potato Souffle image

Provided by Sandra Lee

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon butter
2 tablespoons grated Parmesan (recommended: DiGiorno)
1 (3.6-ounce) packet instant roasted garlic mashed potatoes, made according to package directions and cooled completely (recommended: Betty Crocker)
4 eggs, separated
3/4 cup cream
1 tablespoon freshly snipped chives
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside.
  • In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
  • In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat.
  • Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated.
  • Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
  • Serve immediately.

THREE-CHEESE POTATO SOUFFLE



Three-Cheese Potato Souffle image

Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. "This casserole bakes up fluffy and golden-and makes a perfect company side dish," she confides from her Lenexa, Kansas kitchen.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 10

4 cups mashed potatoes (without added milk and butter)
1 cup fat-free milk
1 cup shredded reduced-fat cheddar cheese
2/3 cup shredded reduced-fat Swiss cheese
1/3 cup shredded Parmesan cheese
1/3 cup chopped green onions
1 small onion, chopped
1-1/4 teaspoons salt
1/4 teaspoon pepper
4 large eggs, separated

Steps:

  • In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

Nutrition Facts : Calories 153 calories, Fat 5g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

POTATO "SOUFFLé"



Potato

Categories     Egg     Potato     Side     Bake     Vegetarian     Cream Cheese     Sour Cream     Simmer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 5

6 russet (baking) potatoes (about 3 pounds)
two 4-ounce containers of whipped cream cheese with chives
1/4 cup sour cream
1/2 stick (1/4 cup) unsalted butter, melted
2 large eggs, beaten lightly

Steps:

  • Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.
  • Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
  • Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.

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