Prep 20 mins
Cook 25 mins
Posted in answer to a message board request. A good side dish when you want to dress up "plain ol' mashed potatoes". Seasonings can be altered to suit your taste.
- 907.18 g potatoes, peeled and quartered
- 118.29 ml butter
- 0.59 ml nutmeg
- 2 egg yolks
- 118.29 ml light cream
- 2.46 ml salt
- 2.46 ml pepper
- 2 egg whites, beaten stiff
- Boil potatoes in lightly salted water for 15 minutes or until tender.
- Drain and mash well.
- Add butter, nutmeg, egg yolks, light cream, salt and pepper and mix well.
- Fold in egg whites.
- Place potato mixture into a greased casserole pan (large enough hold all the mixture, but be only 2/3 full).
- Bake in preheated 375°F oven for about 20 minutes (until puffed and heated through).
- Serve immediately.
This was absolutely delightful. It was almost like mashed potatoes, but so very light and fluffy. My experience with souffles is that they usually fall as they cool. I was amazed that this puffed so nicely and held its form as it cooled. DH thinks we ought to have this one again too! Thank you for sharing this recipe Dee!!!
though i didn't care for this too much, my husband seemed to relish it, so giving it 4* by virtue of that. i felt that it needed more seasoning (even though the nutmeg was a nice touch) - next time perhaps i will add some mixed herbs, even though this time i did top it with some seasoned breadcrumbs. they also didn't collapse like most airier souffles do - i think the density of the potatoes makes them more structurally stable and they were able to retain their shape even till the next day and look very presentable.