How to make it

  • Preheat oven to 350 degrees F.
  • Butter bottom and sides of a 1 1/2-quart souffle dish.
  • Add Parmesan to dish and roll dish to coat inside; set aside.
  • In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
  • In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form.
  • Careful not to overbeat.
  • Stir 1/3 of egg whites into potato mixture.
  • Gently fold in remaining egg whites until just incorporated.
  • Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
  • Serve immediately.

Reviews & Comments 2

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    " It was excellent "
    mjcmcook ate it and said...
    I really Like pleasing my Grandson...and he
    likes the 'instant' garlic-roasted mashed potatoes~
    So this suits me just fine!
    "5"FORK!!!!! for the ease of preparation and the
    delicious taste!
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    I think my potatoes are better than Betty Crocker so I will use my own to make this recipe. I always make lots and lots of mashed potatoes and have left overs. So this will be another way to use leftovers. Sounds good the rest of the way. Thanks for the post!
    Was this review helpful? Yes Flag

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