Leftover Mashed Potato Soufflé
"Got a bunch of leftover mashed potatoes? Make a meal out of it with this yummy, quickly assembled soufflé recipe. Done in less than 1/2 hour."
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 3 eggs, separated
- 157.80 ml monterey jack cheese, shredded
- salt and pepper
- 1.23 ml nutmeg (to taste)
- 473.18 ml mashed potatoes, leftover
directions
- Preheat oven to 300 degrees Fahrenheit.
- Beat the egg whites in a bowl until you can make peaks in them.
- Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes.
- Fold the egg whites into the potato mixture.
- Bake in a soufflé dish for 20 minutes or until lightly browned on top.
-
Variations:
- Add chopped cooked bacon, fresh herbs, or shredded pork or chicken. Use what you have on hand.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Awesome recipe for leftovers (which I always seem to have!) I made this a few days ago and scaled it down to use 1 cup of spuds. Next time I may add onions or other left over goodies.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.