Mashed potatoes recipe | Herbed Potato Soufflé Recipe

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Herbed Potato Soufflé Recipe

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Herbed Potato Soufflé Recipe
 
Serves: 8
Prep time:
Cook time:
Total time:
 
Try and enjoy another much-loved recipe of potato soufflé. This is an easy to prepare vegetarian pastry dish. Mashed potatoes are mixed with your favorite herbs plus cream and cheese, and then seasoned with salt and pepper to complete its flavor. The healthy herbs, Oregano, thyme and parsley flavored this potato soufflé. Quite a lot of eggs are added and beaten thoroughly into the potato mixture, making sure the soufflé will rise perfectly when it’s baked in the oven. The resulting potato soufflé has a light flavor, tender, cheesy and creamy. Remember to follow exactly the recipe as it is written to end up into this fantastic soufflé that’s perfect for desserts. Truly, this is a fulfilling and healthy dessert treat. Now, here’s what you need and how to make it.
Ingredients
  • 2 tablespoons unsalted butter, plus more for brushing (30 g)
  • 1 ½ lbs baking potatoes (685 g)
  • cup half and half (180 ml)
  • 2 cups Cantal or Gruyere cheese, shredded (200 g)
  • 1 teaspoon minced oregano (5 g)
  • 1 teaspoon minced thyme (5 g)
  • 1 tablespoon minced parsley (15 g)
  • Salt and freshly ground pepper
  • 5 large eggs, separated
  • 2 large egg whites
  • Pinch of cream and tartar
Instructions
  1. Preheat the oven to 375° Fahrenheit. Brush with butter and flour a 2-quart soufflé dish.
  2. In a medium saucepan with cold water, cover the potatoes and bring to a boil. Simmer until tender for about 20 minutes.
  3. Drain the cooked potatoes and place them back into the saucepan. Shake the pan over high heat to dry out the potatoes for about 1 minute. Stir in 2 tablespoons of butter and mash the potatoes well.
  4. Pour the half-and-half into mashed potatoes. Add the cheese and the herbs, and then season with salt and pepper.
  5. Transfer the potato mixture to a large bowl, and then beat in the 5 egg yolks.
  6. In another large bowl, use an electric mixer to beat the 7 egg whites until foamy. Stir in cream of tartar and beat until stiff peaks form. Pour out 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.
  7. Pour 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 golden browned.
  8. Serve immediately.






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