Potato Soufflé by Home Cooking Adventure
You’ll need
Black pepper, breadcrumbs, butter, Cheddar, chives, eggs, milk, paprika, Parmesan and one cooked potato.
Serves: 4 (individual ramekins). Time: about half an hour, once the potato is cooked.
Get the full recipe, with amounts and method, from Home Cooking Adventure →
Why it stands out
It turns one plain potato and a handful of cheese into four little puffed side dishes that look far fancier than the effort behind them. It’s a nice change from a big bowl of mash when you’re cooking for a small table.
Good to know
- Serve it straight away. Every soufflé starts to sink as it cools. That’s normal. Have everything else on the table before they come out of the oven.
- Cook the potato ahead. As the intro says, a potato cooked the day before saves time, and a cold, dry potato mashes smoother than a warm, wet one.
- Gentle with the egg whites. The puff comes from the whipped whites, so fold them in rather than stirring hard.
- No ramekins? A muffin tin works for mini versions. Keep an eye on them, as smaller ones bake faster.
- Leftover mashed potatoes? They’re good for crispy mashed potato balls too.
More potato sides
- How to make the best creamy mashed potatoes
- Garlic mashed potatoes with sour cream
- Instant Pot mashed potatoes
- How long to cook potatoes in an Instant Pot
Thanks to Home Cooking Adventure for this amazing recipe!
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