This Potato Soufflé is your classic mashed potato side dish made even better! It's a fluffy garlic parmesan mashed potato casserole that's folded together with whipped egg whites, and then baked until golden brown on top.
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I originally started making this based on a vintage cookbook recipe for potato fluff. It looks elegant but is also comfort food at its best. A mouth-watering mashed potato bake with a light, airy, ultra-fluffy texture. Each bite practically melts in your mouth.
All you need are basic ingredients and 10 minutes of prep!
Why You Will Love This Potato Souffle Recipe
Flourless- Most soufflé recipes are thickened using all-purpose flour. This soufflé comes out perfectly using just potato, egg, milk, cheese, and seasonings. This keeps it gluten-free!
A unique alternative to mashed potatoes- You can't go wrong with classic mashed potatoes, but this potato soufflé takes a traditional side dish to the next level with its light and airy texture.
Use Leftover Mashed Potatoes- Make the potatoes the day before. Heat them and assemble and bake.
Potatoes - I recommend using potatoes that are higher in starch and lower in moisture. This creates a deliciously fluffy texture. My preference is Yukon gold potatoes but you can use Russet potatoes,
Milk - I recommend whole milk for the richest flavor and creamiest texture.
Parmesan Cheese - If you have time, shredding your own parmesan is highly recommended. But either way, you want to use fresh grated parmesan, not the shelf-stable variety.
Aromatics - We're flavoring our potatoes with fresh garlic and a bay leaf. The garlic adds a kick of savory flavor, while the bay leaf helps to deepen that flavor.
You can skip adding whole garlic cloves and add oven-roasted garlic during the mashing phase.
Don't forget to remove the bay leaf before mashing and serving your potatoes!
I do not use black pepper in my souffle, if you want to add pepper try adding between ⅛ and ¼ teaspoon of white pepper.
- Add herbs. Try making an herbier soufflé with the addition of rosemary, thyme, parsley, chive, or any combination of herbs.
- Make it cheesier. Try adding additional cheeses such as gruyere, cheddar cheese, mozzarella cheese, Swiss cheese, you name it. Add up to 1 cup of fresh shredded cheese.
How to Make Potato Soufflé
Here is a brief overview of the recipe. Scroll to the recipe card below for the full instructions and ingredient amounts!
Step 1 - Prep the Potatoes
Start by peeling the potatoes and cutting them into 1 or 1 ½-inch pieces. Make sure that you cut them as evenly in size as possible to make sure that they cook at the same rate!
Place potatoes into a large pot, and cover with cold salted water. Bring that to a boil on the stove over high heat.
Once boiling, reduce the heat to maintain a rolling boil and cook until the potatoes are fork-tender.
Once the potatoes are cooked, drain them into a colander and let them sit for 2-3 minutes to let any excess moisture drain. Discard the bay leaf, but keep the garlic with the potatoes.
Step 2 - Mash the Potatoes
Before I start on the potatoes I preheat the oven.
Transfer the cooked and slightly cooled potatoes to a large bowl, then use a potato masher to mash both the potatoes and the garlic.
In a small bowl, whisk together egg yolks, milk, and the remaining teaspoon of salt.
Slowly stir that into the mashed potatoes, then fold in the parmesan cheese.
In a separate, very clean bowl, beat the egg whites until stiff peaks form. This may take up to 8 minutes, so be patient.
Gently fold the egg whites into the creamy mashed potatoes.
Folding means using a rubber scrapper to turn the mixture over on itself. This will incorporate the egg whites without deflating them.
Step 3 - Assemble and Bake
Use unsalted butter to grease your baking dish and sprinkle with a little parmesan cheese. I don't recommend cooking spray because the cheese doesn't stick as well.
Transfer the prepared mashed potato mixture to the prepared dish, being sure that the mixture is spread in an even layer, then bake in the oven at 375ºF until the top of the potatoes puff and are lightly golden brown.
If you notice the top of the potatoes burning before the middle of the souffle is heated through, simply cover the pan with aluminum foil and continue baking.
What to Serve with Mashed Potato Souffle
This easy potato souffle recipe is perfect for holiday meals or for enjoying any regular weeknight dinner!
Serve it as part of your next Christmas or Thanksgiving dinner, pairing it with roasted turkey breast or roasted cornish hen. On the side, this recipe pairs well with Roasted Cranberries, deconstructed green bean casserole, and an arugula and pear salad.
You can even use the souffle mixture as a topping for my gluten-free shepherd's pie!
Start the potatoes in cold water. This helps them cook more evenly for a lighter, fluffier texture.
You can mash your potatoes using a potato ricer, a food mill, or by hand. I do not recommend using a mixer, immersion blender, or food processor. This can cause the potatoes to take on a gummy, gluey texture.
Gently fold in the egg whites to keep the texture light and airy. Over-mixing can smother the air right out of them!
Typically a soufflé is cooked in a 1 ½ to 2 quart round ramekin (a standard souffle dish). An 8x8 baking dish is about 2.4 quarts. You can use any baking dish around this size. Or use individual ramekins for single-serve portions.
If you have any leftover mashed potatoes from another day, you can use those for this recipe. You'll need about 3-4 cups! Just make sure to warm them up first!
While leftover potato soufflé is best served immediately, leftovers can be cooled to room temperature, then stored in an airtight container or wrapped tightly in plastic wrap and refrigerated for up to 4 days.
To reheat, warm the leftovers in an oven-safe dish at 350ºF until heated through. You can also warm individual portions in the microwave until heated through.
More Potato Recipes
Frequently Asked Questions
What makes a soufflé a soufflé?
The main characteristic of a soufflé is egg whites that are whipped to stiff peaks and then folded into a savory or sweet base. These whipped egg whites act as a leavening agent, which creates a lighter airier texture.
Can you make a souffle in advance?
You can prepare the mashed potatoes the day before. Reheat with a little milk before adding the egg whites. The egg whites should be stored in an airtight container in the fridge and whipped up when you are ready to use.
Baked soufflés are best served immediately for the best texture.
Potato Souffle (Fluffy Baked Mashed Potatoes)
- 2 ½ pounds yukon gold potatoes or russet potatoes
- 2 tablespoons kosher salt divided
- 3 cloves garlic crushed
- 1 bay leaf
- 3 eggs separated
- ¾ cup whole milk
- 1 cup parmesan cheese plus more for souffle dish
- 1 Tablespoon unsalted butter
- Peel the potatoes and cut into 1 to 1 ½ inch pieces. Put the potatoes into a large pot, add the bay leaf, crushed garlic, 1 ½ tablespoons salt, and cover with COLD water. Bring to a boil over high heat, then reduce heat to maintain a rolling boil and cook until the potatoes fall apart when poked by a fork, about 15 minutes.2 tablespoons kosher salt, 3 cloves garlic, 1 bay leaf, 2 ½ pounds yukon gold potatoes
- While the potatoes are cooking, separate the eggs and set aside the egg whites. In a small bowl, whisk together the egg yolks, milk, and remaining salt.¾ cup whole milk, 3 eggs
- Drain the potatoes into a colander. Let them sit for 2 to 3 minutes to allow moisture to escape. Discard the bay leaf but keep the garlic.
- While the potatoes are draining preheat your oven 375 F degrees. Use the butter to grease the bottom and sides of your baking dish. Sprinkle with parmesan cheese.1 Tablespoon unsalted butter
- Transfer the potatoes to a mixing bowl and give them a rough mash with a potato masher. Make sure to break up the garlic. Slowly stir in the milk and egg mixture. Fold in the cheese.1 cup parmesan cheese
- In a clean bowl beat the egg whites with an electric mixer until stiff peaks form. About 6 minutes. Gently fold the egg whites into your mashed potatoes.
- Bake for 20 to 30 minutes until the top is lightly golden brown. Serve immediately.
- Alternatively, you can put the potatoes through a ricer or food mill into a bowl.
- Typically a souffle is cooked in a 1 ½ to 2 quart round ramekin. An 8x8 baking dish is about 2.4 quarts. You can use any baking dish of this size.
- You can use leftover mashed potatoes for this recipe, about 3 to 4 cups. Reheat before adding the egg whites.