Potato Souffle (Fluffy Baked Mashed Potatoes)
This potato souffle recipe is essentially fluffy baked mashed potatoes. This unique potato side dish recipe that is full of flavor and has a light and airy texture just like a souffle but without the flour.
Servings: 8
Calories: 180kcal
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- In a clean bowl beat the egg whites with an electric mixer on medium 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.
Notes
- 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.
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