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Idaho® Potato Soufflé

idaho potato souffle

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


1. 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

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