Mashed Potatoes With Spinach Souffle Recipes

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SPINACH SOUFFLE SIDE DISH



Spinach Souffle Side Dish image

You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive meal like New Year's Eve. -Bette Duffy, Kenmore, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 7

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, cubed
1-1/2 cups shredded Monterey Jack cheese
4 large eggs, lightly beaten
1/4 cup butter, melted
1 garlic clove, minced
1/2 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.

Nutrition Facts : Calories 375 calories, Fat 33g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 630mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.

EASY SPINACH SOUFFLE



Easy Spinach Souffle image

This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.

Provided by Jennifer

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 5

Number Of Ingredients 6

1 egg
⅓ cup 1% milk
⅓ cup grated Parmesan cheese
1 teaspoon crushed garlic
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
  • Bake in preheated oven for 20 minutes, or until lightly set.
  • NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g

SPINACH MASHED POTATOES



Spinach Mashed Potatoes image

A lot of folks say they don't like spinach-until they try this super side dish. Everyone who has ever tasted it has loved it.-Karen Wald, Dalton, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 9

3 pounds potatoes, peeled and quartered
1 cup sour cream
1/2 cup butter
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon dill weed
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/3 cup shredded cheddar cheese

Steps:

  • Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.

Nutrition Facts : Calories 229 calories, Fat 14g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 387mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

MASHED POTATO SOUFFLE



Mashed Potato Souffle image

Topped with sharp cheddar cheese and whipped cream, this family recipe from TV chef Sarah Mastracco is a luscious side dish.

Provided by Martha Stewart

Number Of Ingredients 9

4 tablespoons unsalted butter, plus more for baking dish
5 pounds russet potatoes, peeled and halved crosswise
1 cup milk
1/2 cup sour cream
4 ounces cream cheese, room temperature
Coarse salt and freshly ground black pepper
1 1/2 cups heavy cream
6 ounces sharp or extra-sharp cheddar cheese, grated on large holes of a box grater
3 tablespoons fresh chopped chives

Steps:

  • Preheat oven to 350 degrees. Butter a large shallow baking dish; set aside.
  • Fill a large pot with 2 to 3 inches of water; set a steamer insert into pot and add potatoes to insert. Cover and steam potatoes until tender and easily pierced with the tip of a sharp knife, about 15 minutes. Pass potatoes through a ricer into a large bowl.
  • In a small saucepan, heat butter and milk over medium heat until butter is melted. Add milk mixture to potatoes, along with sour cream, cream cheese, 1 tablespoon salt, and pepper; fold to combine. Transfer potato mixture to prepared dish.
  • In a medium bowl, whisk heavy cream until medium peaks form. Fold in cheese and season with salt and pepper; spoon cream over potatoes, spreading evenly to cover. Transfer to oven and bake until potatoes are heated through and top is light brown, about 30 minutes. Let stand 10 minutes; garnish with chives and serve.

GARLIC MASHED POTATOES WITH SPINACH



Garlic Mashed Potatoes with Spinach image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
1/2 cup cream
Salt and pepper
1/4 teaspoon freshly grated nutmeg

Steps:

  • Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
  • Squeeze the water from spinach in a clean dish towel.
  • Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

SPINACH SOUFFLE



Spinach Souffle image

Nothing to worry about here, folks: This souffle is the opposite of fussy. Right out of the oven it's gloriously light and airy like a souffle should be, but as it deflates it becomes rich and decadent -- meaning that even if your souffle collapses, it's still going to be amazing.

Provided by Food Network

Time 1h10m

Yield 10 servings

Number Of Ingredients 12

Two 10-ounce packages chopped frozen spinach, thawed
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
3 large eggs, separated
1/8 teaspoon cream of tartar
1/2 cup shredded Parmesan
1 cup grated Pecorino-Romano
Nonstick cooking spray or additional softened butter, for the souffle dish

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
  • Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
  • Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
  • Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
  • Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.

MASHED POTATOES WITH SPINACH SOUFFLE



Mashed Potatoes With Spinach Souffle image

This dish is not only delicious, but it is really colorful as the mashed potatoes have flecks of the spinach all throughout and the spinach souffle really adds a wonderful flavor.

Provided by DailyInspiration

Categories     Mashed Potatoes

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

6 -8 cups water
1 -2 teaspoon salt
2 1/2-3 lbs baking potatoes, peeled and cut into large cubes
4 ounces butter, melted
1 medium onion, sliced (optional)
2 garlic cloves, minced
1/4-1/2 cup whipping cream (or half and half)
1 (11 ounce) package stouffer's spinach souffle, defrosted
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon nutmeg, grated

Steps:

  • Bring a large pot of water (add salt) and potatoes to a boil. Boil uncovered, until tender. Drain potatoes and return to warm pan - cover. Meanwhile, melt butter in a separate pan and saute onion and garlic until tender. Add cream (or half and half), spinach souffle, salt, pepper, and nutmeg to the onion mixture. Stir together. Heat, but do not boil. Mash potatoes with hand mixer. Add onion/spinach mixture to the potatoes while mashing. Taste for seasoning. Place in a serving bowl. Cover loosely with foil and keep warm in the oven until ready to serve.

Nutrition Facts : Calories 319.7, Fat 19.5, SaturatedFat 11.4, Cholesterol 86.7, Sodium 917.2, Carbohydrate 31.5, Fiber 2.9, Sugar 2, Protein 6.1

MASHED POTATOES WITH SPINACH SOUFFLE



Mashed Potatoes with Spinach Souffle image

This dish is not only delicious, but it is really colorful with the specks of spinach running through the mashed potatoes. The spinach souffle really adds a wonderful flavor.

Provided by Daily Inspiration S

Categories     Side Casseroles

Time 45m

Number Of Ingredients 11

6-8 c water
1-2 tsp salt
2 1/2 - 3 lb baking potatoes, peeled and cut into large chunks
4 oz melted butter
1 medium onion, sliced (optional)
2 garlic cloves, minced
1/4 - 1/2 c whipping cream (or half and half)
1 11-oz. pkg. stouffer's spinach souffle, defrosted
1 tsp salt
1/2 tsp white pepper
1/4 tsp grated nutmeg

Steps:

  • 1. Bring a large pot of salted water to a boil. Boil potatoes, uncovered until tender. Drain potatoes and return them to the pan and cover.
  • 2. Meanwhile, melt butter in a separate pan and saute onion (optional) and garlic until tender. Add cream (or half and half), spinach souffle, salt, pepper and nutmeg to the onion mixture. Stir together and heat through - do not boil.
  • 3. Mash potatoes with hand mixer. Add onion/spinach mixture to the potatoes while mashing. Taste for seasoning. Place potatoes in a serving bowl. Cover loosely with foil and keep warm in the oven until ready to use.

POTATO SOUFFLE



Potato Souffle image

Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 9

Unsalted butter, for dish
3 tablespoons fine dried bread crumbs
1 cup leftover mashed potatoes
2 large eggs, separated
3 tablespoons heavy cream
3 tablespoons grated Parmesan cheese
1/2 teaspoon minced garlic
Salt and freshly ground pepper
Freshly grated nutmeg

Steps:

  • Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.
  • In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.
  • Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.
  • Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.

LEFTOVER MASHED POTATO SOUFFLé



Leftover Mashed Potato Soufflé image

Got a bunch of leftover mashed potatoes? Make a meal out of it with this yummy, quickly assembled soufflé recipe. Done in less than 1/2 hour.

Provided by TJW2725

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

3 eggs, separated
2/3 cup monterey jack cheese, shredded
salt and pepper
1/4 teaspoon nutmeg (to taste)
2 cups mashed potatoes, leftover

Steps:

  • Preheat oven to 300 degrees Fahrenheit.
  • Beat the egg whites in a bowl until you can make peaks in them.
  • Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes.
  • Fold the egg whites into the potato mixture.
  • Bake in a soufflé dish for 20 minutes or until lightly browned on top.
  • Variations:.
  • Add chopped cooked bacon, fresh herbs, or shredded pork or chicken. Use what you have on hand.

Nutrition Facts : Calories 211.8, Fat 9.9, SaturatedFat 5.1, Cholesterol 158.4, Sodium 471.4, Carbohydrate 18.9, Fiber 1.6, Sugar 1.9, Protein 11.3

CREAMED MASHED POTATOES WITH SPINACH



Creamed Mashed Potatoes with Spinach image

Categories     Milk/Cream     Potato     Side     Spinach     Fall     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 lb boiling potatoes (preferably Yukon Gold)
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
4 oz baby spinach (6 cups)

Steps:

  • Cover potatoes with salted cold water by 1 inchin a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
  • While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
  • Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
  • Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

SPINACH-AND-CHEESE SOUFFLE



Spinach-and-Cheese Souffle image

Provided by Molly O'Neill

Categories     appetizer

Time 1h

Yield Six servings

Number Of Ingredients 8

1 teaspoon canola oil
3 pounds fresh spinach, stemmed and washed but not dried
1 cup fat-free ricotta
1/2 cup crumbled part-skim feta cheese
2 teaspoons kosher salt
Freshly ground pepper to taste
1/2 teaspoon grated lemon zest
7 egg white

Steps:

  • Preheat the oven to 350 degrees. Use the oil to coat a 2-quart souffle dish. Set aside.
  • Cook the spinach over medium-high heat, stirring until wilted, 2 to 3 minutes. Drain well, pressing out excess liquid.
  • Puree in a food processor the spinach, ricotta, feta, salt, pepper and lemon zest. Scrape into a bowl and stir in 3 of the egg whites. Whip the remaining whites to soft peaks and gently fold them into the spinach mixture. Pour into the prepared dish and bake until set, about 40 minutes. Spoon onto plates and serve immediately.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 729 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH-INFUSED MASHED POTATOES



Spinach-Infused Mashed Potatoes image

This recipe brings the advantages of spinach into the world of the popular, well loved mashed potato!

Provided by Aslan

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 14

4 potatoes, peeled and cubed
1 tablespoon extra-virgin olive oil
½ cup diced red bell pepper
½ cup diced yellow bell pepper
¼ cup all-purpose flour
2 cups chicken broth
ground black pepper to taste
3 ounces baby spinach leaves
½ cup grated Parmesan cheese
2 tablespoons bacon bits
1 tablespoon minced garlic
2 tablespoons butter
½ cup cream
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
  • Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 32.3 g, Cholesterol 44.9 mg, Fat 16.1 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 8.7 g, Sodium 230.8 mg, Sugar 2.1 g

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