Recipe by PanNan
This is posted for the World Tour 2005 event. I've not yet tried this recipe, but know I will soon. The source is The Irish Heritage Cookbook by Margaret M. Johnson.
Top Review by I'mPat
Tasted fantastic - had to sub spring onion (scallion) for onion due to allergy issues, therefore skipped first part of step 3 and mixed everything together. The fresh herbs I used were parsley, rosemary, oregano and garlic chives. It took about 30 minutes in the oven and I would say 6 serves. I think it would be interesting to make as individual serves and maybe put some extra parmesan and a sprinkle of ground paprika on top. One word of warning though beat your egg whites just before you are going to use them - I did mine a little too early and they deflated a bit otherwise I think it would have been super light. Will be doing again.
- 2 lbs boiling potatoes, peeled and cut in 2 inch pieces
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 tablespoons sour cream
- 2 eggs, separated
- 1⁄4 cup cream
- salt and pepper
- 3 tablespoons minced fresh herbs (parsley, thyme, tarragon, etc.)
- 1 cup parmesan cheese, shredded (measured after shredding)
Directions See How It's Made
- Cook potatoes in salted water until tender. Drain and mash.
- Preheat oven to 350°F Butter a 6 cup souffle dish.
- Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Stir in the egg yolks, and creams. Season with salt and pepper. Add herbs and Parmesan cheese, and stir until smooth.
- Beat the egg whites until stiff, glossy peaks form. Stir 2 tbsp of the egg whites into the potato mixture to loosen it, then fold in the rest of the egg whites.
- Pour the mixture into the buttered souffle dish, and bake until golden brown - 20 to 25 minutes. Start checking after 15 minutes.