This classic potato soufflé transforms humble russet potatoes into a light, airy masterpiece. By folding in beaten egg whites, you achieve a delicate texture that rises beautifully in the oven. The subtle sweetness from the sugar and the richness of the margarine create a balanced flavor profile that complements the earthy potatoes. ItâÂÂs an impressive yet straightforward dish that feels luxurious without being overly complicated. Perfect for holiday dinners, brunch gatherings, or any occasion where you want to elevate a simple vegetable into something extraordinary. Serve it warm and watch it disappear quickly.
Souffle Of Potatoes
Description
This classic potato soufflé transforms humble russet potatoes into a light, airy masterpiece. By folding in beaten egg whites, you achieve a delicate texture that rises beautifully in the oven. The subtle sweetness from the sugar and the richness of the margarine create a balanced flavor profile that complements the earthy potatoes. ItâÂÂs an impressive yet straightforward dish that feels luxurious without being overly complicated. Perfect for holiday dinners, brunch gatherings, or any occasion where you want to elevate a simple vegetable into something extraordinary. Serve it warm and watch it disappear quickly.Ingredients
Directions
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Peel the potatoes and cut them into even chunks.
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Place potato chunks in a saucepan with 4 cups of water and 1/4 teaspoon salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork.
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Drain the potatoes thoroughly. Press them through a fine sieve or beat with an electric mixer until completely smooth.
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Add 3 well-beaten egg yolks and 1/2 teaspoon sugar to the mashed potatoes. Blend well to combine.
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In a separate clean bowl, beat 3 egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the potato mixture, being careful not to deflate the air bubbles.
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Preheat oven to 350 degrees Fahrenheit (177ðC).
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Grease a 1-1/2 quart baking dish with 2 teaspoons of margarine. Dust the inside with 2 teaspoons of bread crumbs.
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Pour the potato mixture into the prepared baking dish.
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Bake in the preheated oven for 30 minutes, or until the soufflé is set and lightly golden.
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Serve immediately while hot and fluffy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 115.5kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9.0mg1%
- Total Carbohydrate 25.5g9%
- Dietary Fiber 3.3g14%
- Sugars 1.2g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Optional: Sprinkle the top with good quality paprika just before baking for added color and flavor.
Tip: Add freshly ground black pepper to the potato mixture before folding in the egg whites for extra seasoning.
Storage: Soufflés are best served immediately after baking as they deflate quickly. If you need to prepare ahead, you can assemble and refrigerate, but bake just before serving.
Variation: For a richer flavor, substitute margarine with unsalted butter.
