Horseradish Potato Soufflé

Submitted by Denise!

"Posted on the Napa Valley Wine site as a suggested side dish for Whole Roasted Beef Sirloin. Have not tried this recipe, putting here for safekeeping. I also question the 8 servings."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 8

ingredients

• 10 ounces yukon gold potatoes
• 2 1⁄2 ounces heavy whipping cream
• 2 ounces whole butter
• 4 ounces fresh prepared horseradish
• 2 ounces shredded asiago cheese
• 2 whole eggs
• 1 cup panko breadcrumbs (Japanese breadcrumbs)
• cooking spray
• salt and pepper, to taste

directions

1. Boil potatoes until soft and put through a ricer. Heat cream and butter together. Mix potatoes together with cream mixture, horseradish, cheese and eggs. Season with salt and pepper. In a 2-ounce muffin tin apply the cooking spray and coat with Panko. Pour potato mixture in and bake in a 350ºF oven for 25 minutes, or until a toothpick comes out clean. When soufflés are done, invert onto a clean cutting board and serve.

Reviews

[klauterbach07]

I have made these with roast beef during the holidays for several years and I have yet to find someone who doesn't love them. If you are lucky enough to have leftovers they nuke well.