• On Nov, 05, 2024
•  ladyrecipes
•  Recipes

Mashed Potato Soufflé: A Unique Recipe

Ingredients

Potatoes

Ingredients:

– 2 cups (about 2) russet potatoes, peeled, quartered, and boiled till tender

– 1/2 cup (1 stick) unsalted butter, melted

– 1/4 cup all-purpose flour

– three cups milk

– 1 teaspoon salt

– half teaspoon black pepper

– 1/4 teaspoon ground nutmeg

– four large eggs, separated

– 1/4 cup grated Parmesan cheese

Milk

Ingredients:

• 3 pounds russet potatoes, peeled and reduce into chunks
• 1/2 cup complete milk
• 1/4 cup butter, melted
• 1/4 cup bitter cream
• 1 large egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Cheese

Ingredients:

– 4 pounds russet potatoes, peeled and quartered

– half of cup milk, warmed

– 1/4 cup heavy cream

– 1/4 cup butter, melted

– half of cup sour cream

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– half of teaspoon floor nutmeg

– half of cup grated Parmesan cheese

– 1/2 cup grated Gruyere cheese

Cheese:

– Parmesan cheese is a hard, grating cheese made from cow’s milk. It has a salty, nutty taste and is often used in Italian dishes.

– Gruyere cheese is a semi-hard, nutty-flavored cheese made from cow’s milk. It is often utilized in Swiss dishes.

Butter

– 6 tbsp unsalted butter, softened (plus extra for greasing the baking dish)

– three tbsp milk

– 1 half cups grated Parmesan cheese, divided

Garlic

• ¼ cup (4 cloves) minced garlic

Instructions

Ingredients:

• 5 kilos russet potatoes, peeled and cubed
• 1 cup milk
• 1/2 cup butter, melted
• 1/4 cup grated Parmesan cheese
• 1/4 cup bread crumbs
• 2 eggs, separated
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil potatoes in salted water till tender. Drain and mash properly.
3. Stir in milk, butter, Parmesan cheese, and bread crumbs.
4. In a separate bowl, beat egg whites till stiff. Fold into potato combination.
5. Beat egg yolks till thick and lemon-colored. Fold into potato combination.
6. Season with salt and pepper to taste.
7. Pour mixture right into a greased 9×13-inch baking dish.
8. Bake for 45-50 minutes, or till golden brown.

Preheat oven

Ingredients

• 4 kilos russet potatoes, peeled and minimize into chunks
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup chopped contemporary parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 3 giant eggs, separated

Preheat oven

1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease a 9×13-inch baking dish.

Prepare potatoes

– Ingredients:

For the Potatoes:

• 2 kilos russet potatoes, peeled and reduce into 1-inch cubes
• 1 cup milk
• 1/2 cup butter, melted
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Topping:

• 1/2 cup grated Parmesan cheese
• 1/4 cup bread crumbs
• 2 tablespoons melted butter

– Prepare Potatoes:

1. Preheat oven to 400°F (200°C).
2. Place potatoes in a large pot of chilly water. Bring to a boil over high heat.
3. Reduce heat to medium and simmer until potatoes are tender, about quarter-hour.
4. Drain potatoes and return to pot.
5. Add milk, butter, Parmesan cheese, salt, and pepper. Mash until clean.
6. Spread potatoes right into a greased 8-inch baking dish.
7. In a small bowl, combine Parmesan cheese, bread crumbs, and melted butter. Sprinkle over potatoes.
8. Bake in preheated oven for 20-25 minutes, or till golden brown and bubbly.
9. Serve instantly.

Make cheese sauce

Ingredients:

For the Mashed Potato Layer:

4 pounds Yukon Gold potatoes, peeled and cubed
half of cup milk, warmed
1/4 cup butter, melted
1/4 cup bitter cream
half of cup grated sharp cheddar cheese
1/4 cup chopped fresh chives
Salt and pepper to style

For the Cheese Sauce:

half cup (1 stick) unsalted butter
1/4 cup all-purpose flour
2 cups milk, warmed
half cup grated sharp cheddar cheese
half cup grated Monterey Jack cheese
Salt and pepper to taste

Combine potatoes and cheese sauce

– Potatoes

– Salt

– Whole milk

– Butter

– All-purpose flour

– Cheddar cheese

– Italian seasoning

– Fresh parsley

Top with butter and garlic

Mashed potatoes are a staple dish that can be served as a side or a main course.

This recipe for mashed potato soufflé is a unique twist on the traditional dish.

The soufflé is made with mashed potatoes, milk, eggs, butter, and garlic.

The combination is then baked in a soufflé dish until it’s golden brown.

The soufflé could be served as a primary course or a side dish.

To serve as a primary course, high the soufflé with butter and garlic.

Bake

Mashed Potato Soufflé: A Unique Recipe

Ingredients:

Mashed Potatoes

– 2 pounds russet potatoes, peeled and cubed
– 1 cup milk
– 1/4 cup butter, melted
– 1/4 cup sour cream
– 1/4 cup grated Parmesan cheese
– 1/4 cup minced recent chives
– Salt and pepper to taste

Soufflé

– 6 large eggs, separated
– half cup heavy cream
– 1/2 teaspoon cream of tartar
– 1/4 teaspoon salt

Instructions:

Mashed Potatoes

1. Place the potatoes in a big pot of chilly water. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
2. Drain the potatoes and return them to the pot. Mash till smooth.
3. Stir within the milk, butter, sour cream, Parmesan cheese, chives, salt, and pepper.

Soufflé

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a big bowl, beat the egg whites with the cream of tartar and salt till stiff peaks kind.
three. In a separate bowl, beat the egg yolks with the heavy cream until thick and pale.
4. Fold the egg whites into the egg yolks.
5. Stir in the mashed potatoes calories potatoes.
6. Pour the soufflé mixture into the prepared baking dish.

Baking

1. Bake for 30-35 minutes, or till the soufflé is puffed and golden brown.
2. Serve immediately.