Potato Soufflé Recipe Made Easy
Another worth trying recipe that ends up into a simple but delish dish. You will be amazed by how this soufflé would puff so nicely and hold its shape as it cooled. The nutmeg gave a nice touch to the entire taste. The large amount of potatoes and its density made this soufflé more structurally firm, able to retain its shape even until the next day. This recipe is very simple and it’s done in less than an hour. The preparation time already includes the boiling time of the potatoes. Aside from the ease of this recipe, you will love its ingredients which are convenient and handy. Another thing, you can adjust the seasonings to suit your taste. Truly, this is a simple dish which you may prepare anytime for a wonderful side dish. Now, here’s what you need and how to make it.
Ingredients
- 2 lbs potatoes, peeled and diced (909 g)
- ½ cup butter (113 g)
- ⅛ teaspoon nutmeg (0.63 g)
- 2 egg yolks
- ½ cup light cream (120 ml)
- ½ teaspoon salt (2.5 g)
- ½ teaspoon pepper (2.5 g)
- 2 egg whites, beaten stiff
Instructions
- In a saucepan, boil potatoes in lightly salted water for 15 minutes or until tender.
- Drain, place in a mixing bowl and mash well.
- Stir in butter, nutmeg, egg yolks, light cream, salt and pepper, and then mix well.
- Add the egg whites.
- Pour potato mixture into a greased casserole pan that’s large enough to hold all the mixture, but should only be ⅔ full.
- Bake in preheated 375°F oven for about 20 minutes until puffed and nicely browned.
- Serve immediately.
