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    You are in: Home / Recipes / Potato Souffle Recipe
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    Potato Souffle

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 08, 2007

      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.

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    • on December 22, 2013

      This turned out as advertised. Picking the right herbs is the key for family enjoyment. Use potatoes that contain the most starch. It keeps them from deflating. My Irish stamp of approval, for sure.

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    • on March 13, 2012

      Excellent recipe! I made as suggested and turned out great. Thank you :)

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    Nutritional Facts for Potato Souffle

    Serving Size: 1 (163 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 319.7
     
    Calories from Fat 145
    45%
    Total Fat 16.1 g
    24%
    Saturated Fat 9.4 g
    47%
    Cholesterol 105.0 mg
    35%
    Sodium 342.3 mg
    14%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 2.9 g
    11%
    Sugars 2.1 g
    8%
    Protein 11.8 g
    23%

    The following items or measurements are not included:

    fresh herbs

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