I’m going Irish tonight. Presenting potato souffle!!! . Remember to make it for next St.Patricks day!
Souffle means light, airy or puffy…. I have never gotten a sweet soufflé right in my life simply because I can never get the light airy texture right. Today after a lot of soufflé reading I tried a savoury soufflé and it came out quite well. I’m impressed. I think I am ready for a dessert soufflé 😉
Here is the recipe:
You’ll need :
- Large potatoes : 2 (peeled, boiled n mashed well)
- Butter : 2 tbsp
- Onion : ½ (finely chopped)
- Egg 1 (Separated)
- Cream : 2-3 tbsp
- Sour cream : 1-1.5 tbsp
- Salt and pepper
- Herbs : 1 tbsp (Dried Italian seasoning will do)
- Cheddar : ½ cup (shredded)
- Sautee onions over butter until tender. Add this to the mashed potatoes. Add th egg yolks + sour cream + regular cream. Mix well.
- Add herbs + Cheese and mix until smooth
- Beat egg whites until stiff peaks form. (This is the reason why I never got a soufflé right). Dont be afraid to beat. Keep beating…this is a bit of a work. If using hand-held elecrtic blender you might have to blend for about 8-10 mins!
- Mix the egg white peaks 1 tbsp at a time to the potato mixture
- Pour batter into ramekin or any cup. I used simple tea cups 🙂
- Bake at 350 F for about 30 – 35 mins until it has puffed and cracked up a bit like in the pic. It’s ready!
Tip : Beating egg whites until peaks form is the key to a good soufflé!
Below is the picture of a second cup. This recipe make about 4 cups.
Bon appetite 🙂 Happy Parenting!