Name: Idaho® Potato Soufflé
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/2 cup Idaho potatoes (peeled and diced smal); 2 cups Idaho potatoes; 3 ounces cream cheese (whipped); 1 1/2 tablespoons Crème Fraîche; 1 1/2 tablespoons melted butter; 1 egg yolk; 2 teaspoons kosher salt; 1/2 teaspoon white pepper (ground finely); 2 egg whites (beaten)

Idaho® Potato Soufflé

This potato souffle could be made in one, larger casserole dish, but it’s worth the effort to use ring molds to make individual portions.

Idaho® Potato Soufflé

Prep Time 5

Cook Time 15

Total Time 20

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Servings

Ingredients

1/2 cup Idaho potatoes peeled and diced smal
2 cups Idaho potatoes
3 ounces cream cheese whipped
1 1/2 tablespoons Crème Fraîche
1 1/2 tablespoons melted butter
1 egg yolk
2 teaspoons kosher salt
1/2 teaspoon white pepper ground finely
2 egg whites beaten

Instructions

Preheat convection oven to 400°F.2. Blanch small-diced potatoes in salted water and shock in ice. Reserve.3. Peel and cook the two whole potatoes in salted boiling water until tender.4. Purée using a food mill.5. In a mixing bowl, combine puréed potato, cream cheese, crème fraîche, melted butter, egg yolk, salt and pepper.6. In a separate bowl beat egg whites to stiff peaks.7. Fold egg whites and small-diced potato into puréed potato mixture.8. Coat four 3-inch diameter ring molds with pan spray and place on a sheet pan.9. Add two fluid ounces of soufflé batter to center of each ring mold.10. Bake at 400°F for 10 minutes or until the top is golden brown.
Source: Idaho Potato Commission