Best Mashed Potato Souffle Recipes

MASHED POTATO SOUFFLE

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.

MASHED POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
• Place potatoes into a large pot; add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Whip potatoes, cream, cream cheese, and egg together in a large bowl; season with hot sauce, salt, and pepper. Fold scallions into the potato mixture and transfer to the prepared baking dish.
• Bake in the preheated oven until heated through and fluffy, about 45 minutes.

LEFTOVER MASHED POTATO SOUFFLé

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.

MASHED POTATO AND LEEK "SOUFFLE"

Steps:

• Combine the potatoes and enough cold water to cover in a medium saucepan, bring to a boil.
• Reduce the heat and simmer until tender, about 10 minutes.
• Drain, reserving 1/4 cup of the cooking liquid.
• Set aside.
• Spray a medium nonstick skillet with nonstick spray and set over medium heat.
• Add the leek, hot water, salt, and pepper.
• Saute over medium-high heat, stirring occasionally and adding more hot water, if necessary, until the leek is tender and the liquid has evaporated.
• Mash the potatoes with a potato mashed or electric mixer; add the milk and the reserved cooking liquid, one tablespoons at a time, until the potatoes are fluffy.
• Stir in the cooked leak.
• Spray a 1 quart soufflé or baking dish with nonstick spray.
• Transfer the potato mixture to the dish; cover and set aside until ready to bake (up to 2 hours ahead).
• Preheat the oven to 450 degrees.
• Bake, uncovered, until the top is golden, 30 minutes.

MASHED POTATO SOUFFLE

Steps:

• 1. Peel potatoes and place in salted water and cook until fork tender. Drain. Add butter and milk and mash. (This can be done earlier in the day. Bring to room temperature before finishing the dish)
• 2. Whisk together the flour, milk and eggs. Pour half into a shallow baking dish (a deep dish pie plate is excellent)which has been greased with shortening.
• 3. Scoop up the mashed potatoes in large spoonfulls and flatten into disks, and cover the batter, using all of the potatoes.
• 4. Sprinkle the potatoes scallions, parsley, salt and pepper, and then the cheese. Pour and carefully spread the remaining batter over the top.
• 5. Bake in a preheated 400 oven for about 25-30 minutes or until the top is just starting to brown. NOTE: you could also layer some sausage or cooked bacon on the potatoes for a full meal.

MASHED POTATO SOUFFLE

Steps:

• Salt water & boil potatoes until tender. Drain. While still hot, whip potatoes with cream cheese, egg & cream. Season to taste with salt, pepper and toabasco. Fold in scallions. Pour into battered souffle dish (there should be room at the top for "puffing"). Bake uncovered at 350 degrees for 45 minutes. Souffle can be made 1 day ahead; cover and refrigerate until baking time.

MASHED POTATO SOUFFLE

Steps:

• 1. Preheat oven to 350. Prepare 2 cups mash potatoes. In large bowl beat potatoes,cream cheese,and eggs. Add dry ingredients. Mix. Bake uncovered in casserole dish. After baking for 15 minutes, sprinkle with fried onion rings. Continue baking for 15 minutes.