Potato Soufflé

From Recidemia
Jump to: navigation, search


A creamy, delicious recipe that's a great meal starter. Serves 8.



  1. Preheat oven to 350 °F.
  2. Cook potatoes in boiling salted water for 15 minutes or until tender.
  3. Drain and mash potatoes in a bowl.
  4. Place a small pan over medium heat and put butter and onions. Cook for 5 minutes or until onions are soft.
  5. Add onions to the mashed potatoes.
  6. Stir in sour cream, egg yolks and cream.
  7. Add salt and pepper to taste.
  8. Add in herbs and grated cheese. Stir until smooth.
  9. Beat egg whites until stiff.
  10. Fold 2 tablespoons of egg white into the potato mixture, then fold in the rest.
  11. Pour into a greased soufflé dish and bake for 25 minutes or until top is golden brown.