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Potato Soufflé (Fluffy Baked Mashed Potatoes) Recipe

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4.3 from 8 reviews

Potato Souffle is a fluffy baked mashed potato dish that combines creamy potatoes with Parmesan cheese and light, airy egg whites. This unique side dish resembles a traditional souffle in texture but is flour-free and packed with garlic flavor, making it a perfect elegant accompaniment for any meal.

Ingredients

Potatoes and Seasoning

  • 2 ½ pounds Yukon Gold potatoes or Russet potatoes
  • 2 Tablespoons kosher salt, divided
  • 3 cloves garlic, crushed
  • 1 bay leaf

Wet Ingredients

  • 3 eggs, separated
  • ¾ cup whole milk
  • 1 Tablespoon unsalted butter

Cheese

  • 1 cup Parmesan cheese, plus extra for souffle dish

Instructions

  1. Prepare the Potatoes: Peel the potatoes and cut them into 1 to 1 ½ inch pieces. Place the potatoes into a large pot with the bay leaf, crushed garlic, and 1 ½ tablespoons of kosher salt. Cover with cold water and bring to a boil over high heat. Reduce heat to maintain a rolling boil and cook until potatoes fall apart when poked with a fork, about 15 minutes.
  2. Mix Egg Yolks and Milk: While the potatoes cook, separate the eggs, setting the egg whites aside. In a small bowl, whisk together the egg yolks, whole milk, and the remaining ½ tablespoon of kosher salt until combined.
  3. Drain Potatoes and Prepare Baking Dish: Drain the cooked potatoes in a colander and let them sit for 2 to 3 minutes to release moisture. Remove and discard the bay leaf but keep the garlic. Preheat the oven to 375°F (190°C). Grease the bottom and sides of the baking dish with butter and sprinkle Parmesan cheese evenly over the greased surface.
  4. Mash Potatoes and Combine Ingredients: Transfer the potatoes and garlic to a mixing bowl. Roughly mash the potatoes, breaking up the garlic evenly throughout. Slowly stir in the milk and egg yolk mixture, then fold in the Parmesan cheese until well incorporated.
  5. Beat Egg Whites and Fold: In a clean bowl, use an electric mixer at medium speed to beat the egg whites until stiff peaks form, approximately 6 minutes. Gently fold the beaten egg whites into the mashed potato mixture to preserve the airy texture.
  6. Bake: Transfer the mixture to the prepared baking dish and bake for 20 to 30 minutes, or until the top is lightly golden brown. Serve immediately for best texture and flavor.

Notes

  • You can use a potato ricer or food mill for a smoother texture instead of mashing.
  • A 1 ½ to 2 quart round ramekin or an 8×8 inch baking dish (approx. 2.4 quarts) is ideal for baking this souffle.
  • Leftover mashed potatoes (3 to 4 cups) can be used as a substitute; reheat before folding in egg whites.

Find it online: https://recipesbyliza.com/potato-souffle-fluffy-baked-mashed-potatoes-recipe/