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Portabella and Spinach Layered Idaho® Potato Souffle

Portabella and Spinach Layered Idaho® Potato Souffle
  • Duration
  • Cook Time
  • Prep Time
  • 6 serving ServingsServings


  • 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



1 Preheat oven to 400 degrees. Grease an 8"x8" baking pan

2 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