Recipe Archives->Vegetables->Potato Souffle 01

Potato Souffle
Serves 4
                                                                                
1 tablespoon butter
2 tablespoons grated Parmesan
1 packet instant roasted garlic mashed potatoes
4 eggs, separated
3/4 cup cream
1 tablespoon freshly snipped chives
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Make potaotes according to package directions and cool completely.

Preheat oven to 350 degrees F. Butter bottom and sides of a 1
1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat
inside; set aside. In medium bowl, stir to combine cooled potatoes,
egg yolks, cream, chives, salt and pepper; set aside.  In another
medium bowl, use an electric mixer to beat egg whites  until stiff
peaks form. Careful not to overbeat.  Stir 1/3 of egg whites into
potato mixture. Gently fold in remaining  egg whites until just
incorporated.  Transfer to prepared souffle dish and bake in preheated
oven 60 to 65  minutes, or until puffy and golden brown.  Serve
immediately.

Printable version: potato-souffle01.txt.