Irish Potato Soufflé Recipe
Try this quick and easy recipe for a delightful dessert. Potato soufflés are easy to prepare but they have the tendency to fall quickly when they aren’t served immediately, but even if they do, they would still taste delicious, so no need to worry about this. Particularly, this potato soufflé is based from an Irish recipe. Like most Irish dishes, this has a light and delicious flavor from the combination of mashed potatoes, fresh herbs, onion, cream and other seasonings. Another tip that this recipe offers is to beat the egg whites thoroughly right just before adding them into the potato mixture so that stiff peaks from the eggs won’t deflate. This would make the soufflé rise perfectly when baked. After baking the soufflé, immediately serve it as a dessert that’s fresh from the oven. Now, here’s how to make this.
Ingredients
- 2 lbs boiling potatoes, peeled and cut into 2 inch pieces (909 g)
- 3 tablespoons butter (45 g)
- 1 small onion, finely chopped
- 2 tablespoons sour cream (30 g)
- 2 eggs, separated
- ¼ cup cream (60 ml)
- Salt and pepper
- 3 tablespoons minced fresh herbs, parsley, thyme, tarragon (45 g)
- 1 cup parmesan cheese, shredded (100 g)
Instructions
- Cook potatoes in salted water until tender when pierced with fork. Drain well and mash in a large bowl.
- Preheat oven to 350 degrees Fahrenheit. Grease a 6 cup soufflé dish with butter.
- In a sauce pan, melt the butter and cook the onion over medium heat until soft, for 4 - 5 minutes.
- Stir in buttered onions into mashed potatoes. Add the egg yolks and cream.
- Add salt and pepper to season. Stir in herbs and Parmesan cheese, and mix until smooth.
- In a small bowl, beat the egg whites until stiff, glossy peaks form. Add 2 tablespoons of egg whites into the mashed potato to make the mixture thin and moist, and then fold in the rest of the egg whites.
- Pour the mixture into the buttered soufflé dish, and bake until golden brown for 20 to 30 minutes. Start checking the soufflé after 15 minutes.
- Remove from the oven and serve immediately.
Notes
To serve best, sprinkle with extra Parmesan cheese and ground paprika on top of the soufflé.
