Potato Soufflé

This soufflé isn't as light as others; itʼs more like a potato puff. Serve it with a fruit salad for a nice lunch.

Serves: 4Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 2 medium Yukon Gold potatoes
  • 1 Tbsp. olive oil
  • ⅛ tsp. ground nutmeg
  • ¼ tsp. onion salt
  • ⅛ tsp. cayenne pepper
  • ⅓ cup fat-free half-and-half
  • ¼ cup grated Parmesan cheese
  • 4 egg whites
  • ¼ tsp. cream of tartar

Directions

  • Preheat oven to 450°F. Peel and thinly slice potatoes, adding to a pot of cold water as you work. Bring potatoes to a boil over high heat, reduce heat, and simmer until tender, about 12–15 minutes.
  • Drain potatoes and return to hot pot; shake for 1 minute. Add olive oil, nutmeg, salt, and pepper and mash until smooth. Beat in the half-and-half and Parmesan.
  • In large bowl, combine egg whites with cream of tartar and beat until stiff peaks form. Stir a dollop of the egg whites into the potato mixture and stir. Then fold in remaining egg whites.
  • Spray the bottom of a 2-quart casserole with nonstick cooking spray. Spoon potato mixture into casserole. Bake for 20 minutes, then reduce heat to 375°F and bake for another 12–17 minutes or until soufflé is golden brown and puffed.

Recipe Information

Serves: 4

Ingredients

  • 2 medium Yukon Gold potatoes
  • 1 Tbsp. olive oil
  • ⅛ tsp. ground nutmeg
  • ¼ tsp. onion salt
  • ⅛ tsp. cayenne pepper
  • ⅓ cup fat-free half-and-half
  • ¼ cup grated Parmesan cheese
  • 4 egg whites
  • ¼ tsp. cream of tartar

Directions

  • Preheat oven to 450°F. Peel and thinly slice potatoes, adding to a pot of cold water as you work. Bring potatoes to a boil over high heat, reduce heat, and simmer until tender, about 12–15 minutes.
  • Drain potatoes and return to hot pot; shake for 1 minute. Add olive oil, nutmeg, salt, and pepper and mash until smooth. Beat in the half-and-half and Parmesan.
  • In large bowl, combine egg whites with cream of tartar and beat until stiff peaks form. Stir a dollop of the egg whites into the potato mixture and stir. Then fold in remaining egg whites.
  • Spray the bottom of a 2-quart casserole with nonstick cooking spray. Spoon potato mixture into casserole. Bake for 20 minutes, then reduce heat to 375°F and bake for another 12–17 minutes or until soufflé is golden brown and puffed.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat5g
Saturated Fat2g
Cholesterol5mg
Sodium270mg
Total Carbohydrate21g
Dietary Fiber2g
Sugars2g
Protein8g