Name: Portabella and Spinach Layered Idaho® Potato Souffle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup milk; 1-1/2 cups Water; 3 Eggs; 2 teaspoons oil; 1-1/2 cups Idahoan Premium Instant Mashed Potatoes; 1/3 cup finely chopped shallots; 1 cup chopped portabella mushrooms; 2 cups firmly packed (coarsely chopped ready-to-eat fresh baby spinach, plus additional whole leaves for garnish); 1 cup shredded cheddar cheese (divided); 1/2 teaspoon salt; 1/4 teaspoon pepper

Portabella and Spinach Layered Idaho® Potato Souffle

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

1 cup milk
1-1/2 cups Water
3 Eggs
2 teaspoons oil
1-1/2 cups Idahoan Premium Instant Mashed Potatoes
1/3 cup finely chopped shallots
1 cup chopped portabella mushrooms
2 cups firmly packed coarsely chopped ready-to-eat fresh baby spinach, plus additional whole leaves for garnish
1 cup shredded cheddar cheese divided
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preparation

1 Preheat oven to 400 degrees. Grease an 8″x8″ baking pan2 In a large bowl, whisk milk, water and egg yolks; microwave just until hot. Stir in Instant potatoes; set aside.3 In a large skillet, heat oil. Add shallots and saute until tender, about 2 minutes. Add mushrooms, chopped spinach, salt and pepper; sauté another minute. Set aside.4 Beat reserved egg whites until stiff peaks form; fold gently into potato mixture. Spoon half of the potatoes into the prepared pan, sprinkle with half of the cheese. Spoon spinach mixture evenly over cheese.5 Top with remaining potatoes and sprinkle with remaining cheese.6 Bake 20 minutes until puffy and edges begin to brown. Garnish plates with reserved whole spinach leaves. Serve warm.
Source: Idaho Potato Commission