Souffle Potatoes Recipes

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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.

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Sweet potato side dish - so good it is almost dessert. Even if you don't like sweet potatoes, you will like this. Originally submitted to ThanksgivingRecipe.com.

Provided by Ricki Heronemus

Categories     Desserts

Yield 9

Number Of Ingredients 11

3 cups cooked and mashed sweet potatoes
¾ cup white sugar
⅓ cup butter, softened
2 ⅓ eggs
1 teaspoon vanilla extract
½ cup milk
1 cup flaked coconut
⅓ cup all-purpose flour
1 cup packed brown sugar
1 cup chopped nuts
⅓ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
  • Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 66.4 g, Cholesterol 85.5 mg, Fat 26.5 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 12.8 g, Sodium 176.7 mg, Sugar 49.2 g

THREE-CHEESE POTATO SOUFFLE



Three-Cheese Potato Souffle image

Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. "This casserole bakes up fluffy and golden-and makes a perfect company side dish," she confides from her Lenexa, Kansas kitchen.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 10

4 cups mashed potatoes (without added milk and butter)
1 cup fat-free milk
1 cup shredded reduced-fat cheddar cheese
2/3 cup shredded reduced-fat Swiss cheese
1/3 cup shredded Parmesan cheese
1/3 cup chopped green onions
1 small onion, chopped
1-1/4 teaspoons salt
1/4 teaspoon pepper
4 large eggs, separated

Steps:

  • In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

Nutrition Facts : Calories 153 calories, Fat 5g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

POTATO SOUFFLE



Potato Souffle image

This is posted for the World Tour 2005 event. I've not yet tried this recipe, but know I will soon. The source is The Irish Heritage Cookbook by Margaret M. Johnson.

Provided by PanNan

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs boiling potatoes, peeled and cut in 2 inch pieces
3 tablespoons butter
1 small onion, finely chopped
2 tablespoons sour cream
2 eggs, separated
1/4 cup cream
salt and pepper
3 tablespoons minced fresh herbs (parsley, thyme, tarragon, etc.)
1 cup parmesan cheese, shredded (measured after shredding)

Steps:

  • Cook potatoes in salted water until tender. Drain and mash.
  • Preheat oven to 350°F Butter a 6 cup souffle dish.
  • Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Stir in the egg yolks, and creams. Season with salt and pepper. Add herbs and Parmesan cheese, and stir until smooth.
  • Beat the egg whites until stiff, glossy peaks form. Stir 2 tbsp of the egg whites into the potato mixture to loosen it, then fold in the rest of the egg whites.
  • Pour the mixture into the buttered souffle dish, and bake until golden brown - 20 to 25 minutes. Start checking after 15 minutes.

Nutrition Facts : Calories 319.7, Fat 16.1, SaturatedFat 9.5, Cholesterol 105.1, Sodium 342.3, Carbohydrate 32.8, Fiber 2.9, Sugar 2.2, Protein 11.8

SOUFFLE' POTATOES??



Souffle' Potatoes?? image

Make and share this Souffle' Potatoes?? recipe from Food.com.

Provided by LAURIE

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups mashed potatoes
1 cup cream-style cottage cheese
1/2 cup sour cream (plain or use a dip flavor such as french onion or chive or garlic)
3 egg yolks, beaten
3 tablespoons chopped onions
2 tablespoons melted butter
1 clove minced garlic
1/2 teaspoon salt
1 dash pepper
3 egg whites, stiffly beaten
1 tablespoon butter

Steps:

  • Preheat ove to 350.
  • Grease 2 qt casserole.
  • In large mixing bowl, stir together potatoes, cottage cheese, sour cream, egg yolks, onion, 2 TBS melted butter, garlic, salt and pepper.
  • Beat with mixer until light and fluffy, scraping often.
  • GENTLY fold in the egg whites.
  • CAREFULLY spoon into the casserole.
  • Dot with 1 TBS butter.
  • Bake at 350 for 1 hour til puffed and golden.
  • Serve immediately.

Nutrition Facts : Calories 188.4, Fat 10.5, SaturatedFat 6.1, Cholesterol 94.1, Sodium 551.2, Carbohydrate 15.9, Fiber 1.2, Sugar 1.6, Protein 7.6

POTATO SOUFFLE



Potato Souffle image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, softened to grease the souffle dishes, plus 1/4 cup unsalted butter, softened, plus an additional 1/4 cup melted unsalted butter to brush souffle tops (about 3/4 cup total)
1 cup dry bread crumbs
3 pounds potatoes, unpeeled and scrubbed well
2/3 cup warm milk
Kosher salt and freshly ground black pepper
2 eggs, plus 1 additional egg yolk
1/2 pound Cambazola blue cheese, cut into 8 equal pieces see Cook's Note*
Paprika, to top souffles

Steps:

  • Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
  • Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
  • Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
  • Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
  • Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
  • Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
  • Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.

POTATO SOUFFLE



Potato Souffle image

Provided by Sandra Lee

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon butter
2 tablespoons grated Parmesan (recommended: DiGiorno)
1 (3.6-ounce) packet instant roasted garlic mashed potatoes, made according to package directions and cooled completely (recommended: Betty Crocker)
4 eggs, separated
3/4 cup cream
1 tablespoon freshly snipped chives
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • 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.

SWEET POTATO SOUFFLE WITH PECANS



Sweet Potato Souffle with Pecans image

My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. -Natalie Gray, Moreland, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 1 serving.

Number Of Ingredients 10

2 large eggs, beaten
1 cup butter, melted
1/2 cup light corn syrup
1/2 cup sugar
4 cups mashed sweet potatoes
1 (14 ounces) evaporated milk
1 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.

Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 190mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.

POTATO-CHEESE SOUFFLE



Potato-Cheese Souffle image

Provided by Molly O'Neill

Categories     project, side dish

Time 1h

Yield Four servings

Number Of Ingredients 7

3 small baking potatoes, peeled and cut into 1-inch cubes
1 egg
1 cup ricotta
1/2 cup half-and-half
1 cup grated Gruyere cheese
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste

Steps:

  • Preheat oven to 350 degrees. Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, lower the heat, cover and simmer until tender, about 15 minutes. Drain and pass through a ricer.
  • In a medium bowl, whisk the egg and ricotta until smooth. Whisk in the half-and-half and 3/4 cup of Gruyere. Stir in the potatoes. Season with the salt and pepper. Scrape into a small casserole dish and bake until heated through and set, about 30 minutes. Sprinkle the remaining Gruyere over the top and bake just until the cheese is melted. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 23 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 615 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO "SOUFFLé"



Potato

Categories     Egg     Potato     Side     Bake     Vegetarian     Cream Cheese     Sour Cream     Simmer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 5

6 russet (baking) potatoes (about 3 pounds)
two 4-ounce containers of whipped cream cheese with chives
1/4 cup sour cream
1/2 stick (1/4 cup) unsalted butter, melted
2 large eggs, beaten lightly

Steps:

  • Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.
  • Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
  • Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.

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.

AUNTIE EM'S SWEET POTATO SOUFFLE



Auntie Em's Sweet Potato Souffle image

Thanksgiving sweet potato souffle casserole. Made for a large group.

Provided by Samantha B

Time 1h5m

Yield 20

Number Of Ingredients 9

12 large sweet potatoes, peeled
2 cups light brown sugar
1 cup all-purpose flour
3 ½ sticks butter, melted, divided
2 cups chopped pecans
1 ½ cups white sugar
⅔ cup milk
4 large eggs, beaten
1 teaspoon vanilla extract

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain; transfer to a large bowl and mash.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Mix brown sugar and flour together in another bowl. Stir in 1 1/2 sticks melted butter, a little at a time, until incorporated. Stir in pecans.
  • Mix mashed sweet potatoes, remaining butter, white sugar, milk, eggs, and vanilla extract together. Spread sweet potato mixture into the prepared baking dish and sprinkle with brown sugar topping.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 642.6 calories, Carbohydrate 98.4 g, Cholesterol 80.6 mg, Fat 26 g, Fiber 9.5 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 287.9 mg, Sugar 48.8 g

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Peel the potatoes and trim the edges to form a rectangular football shape. Using a mandoline, make slices lengthwise 1/8 inch thick. Trim the end to round slightly. Do not wash the slices. Drop slices into the 320 degrees F oil and gently shake back and forth on the heat for 6 to 7 minutes. Use a thick towel to prevent heat burn, and beware of ...
From idahopotato.com


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