MASHED POTATO SOUFFLE
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
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.
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Faith Abel
[email protected]This is my go-to recipe for mashed potato souffle. It's always a crowd-pleaser and is perfect for special occasions.
Trevor Matheny
[email protected]I'm not sure what went wrong, but my souffle didn't rise at all. It was more like a dense potato pancake.
WhoTiis
[email protected]This souffle is the perfect comfort food. It's cheesy, creamy, and delicious. I love serving it with a side salad.
Raju Rakshith
[email protected]I accidentally used all-purpose flour instead of bread flour. The souffle still turned out okay, but it wasn't as light and fluffy as it should have been.
Umair Faiz
[email protected]This souffle was a bit too salty for my taste. I think I would use less salt next time.
Eric Reed
[email protected]I've never made a souffle before, but this recipe was easy to follow. The souffle turned out perfectly and was a big hit with my guests.
Rose Eposi
[email protected]I made this souffle for my family for Easter dinner, and they all loved it. It was a great way to use up leftover mashed potatoes.
Carmen Lawrence
[email protected]I'm not a big fan of mashed potatoes, but this souffle changed my mind. It was so delicious and flavorful.
Young Khalifa
[email protected]This recipe is a keeper! The souffle was light and fluffy, with a crispy crust. I loved the addition of the cheese and herbs.
Kaelyn Shelley
[email protected]I followed the recipe exactly, but my souffle didn't rise very much. I'm not sure what I did wrong.
Steiny5843
[email protected]This souffle was a bit too eggy for my taste. I think I would prefer a recipe with less eggs.
Mahafuzur Rahman
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The souffle was delicious and easy to make. I will definitely be making it again for my family.
Becky Leanch
[email protected]I've made this souffle several times now, and it always turns out perfectly. It's a great way to use up leftover mashed potatoes.
Maria Crawford
[email protected]This mashed potato souffle was a hit at my dinner party! It was light and fluffy, with a perfectly crispy crust. I will definitely be making this again.