Herbed Potato Souffle Recipes

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FAVORITE HERBED POTATOES



Favorite Herbed Potatoes image

"I saw something similar to Favorite Herbed Potatoes prepared on TV and decided to make my own version with herbs I had on hand," writes Naomi Olson of Hamilton, Michigan. "To cut prep time, I substituted fresh potatoes with canned, and we like it just as much...probably even better."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cans (15 ounces each) whole potatoes, drained and halved lengthwise
1 tablespoon butter
1 tablespoon olive oil
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

Nutrition Facts : Calories 152 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 491mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

HERBED POTATO SOUFFLE



Herbed Potato Souffle image

Make and share this Herbed Potato Souffle recipe from Food.com.

Provided by Vino Girl

Categories     Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for brushing
1 1/2 lbs baking potatoes, peeled and quartered
3/4 cup half-and-half
1/2 lb gruyere cheese (2 cups) or 1/2 lb cantal cheese, shredded (2 cups)
1 teaspoon minced oregano
1 teaspoon minced thyme
1 tablespoon minced parsley
salt & freshly ground black pepper
5 large eggs, separated
2 large egg whites
1 pinch cream of tartar

Steps:

  • Preheat the oven to 375°.
  • Butter and flour a 2-quart soufflé dish.
  • In a medium saucepan, cover the potatoes with cold water and bring to a boil. Simmer until tender, about 20 minutes.
  • Drain the potatoes and return them to the saucepan.
  • Shake the pan over high heat to dry out the potatoes, about 1 minute.
  • Add the 2 tablespoons of butter and mash the potatoes.
  • Stir in the half-and-half and let the potatoes cool slightly.
  • Stir in the cheese and the herbs and season with salt and pepper.
  • Stir in the 5 egg yolks.
  • Transfer the potato mixture to a large bowl.
  • In another large bowl, beat the 7 egg whites until foamy.
  • Add the cream of tartar and beat until stiff peaks form.
  • Stir one-third of the beaten whites into the potato mixture.
  • Using a rubber spatula, fold in the remaining whites until no streaks of white remain.
  • Scrape the mixture into the prepared soufflé dish and bake in the bottom third of the oven for about 45 minutes, until the soufflé is puffed and richly browned.
  • Serve immediately.

Nutrition Facts : Calories 395.6, Fat 23.8, SaturatedFat 13.1, Cholesterol 239.2, Sodium 221.4, Carbohydrate 24.8, Fiber 2.1, Sugar 1.6, Protein 20.8

POTATO SOUFFLE



Potato Souffle image

Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 9

Unsalted butter, for dish
3 tablespoons fine dried bread crumbs
1 cup leftover mashed potatoes
2 large eggs, separated
3 tablespoons heavy cream
3 tablespoons grated Parmesan cheese
1/2 teaspoon minced garlic
Salt and freshly ground pepper
Freshly grated nutmeg

Steps:

  • Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.
  • In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.
  • Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.
  • Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.

POTATO SOUFFLE



Potato Souffle image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter, softened to grease the souffle dishes, plus 1/4 cup unsalted butter, softened, plus an additional 1/4 cup melted unsalted butter to brush souffle tops (about 3/4 cup total)
1 cup dry bread crumbs
3 pounds potatoes, unpeeled and scrubbed well
2/3 cup warm milk
Kosher salt and freshly ground black pepper
2 eggs, plus 1 additional egg yolk
1/2 pound Cambazola blue cheese, cut into 8 equal pieces see Cook's Note*
Paprika, to top souffles

Steps:

  • Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
  • Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
  • Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
  • Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
  • Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
  • Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
  • Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.

POTATO SOUFFLE



Potato Souffle image

Posted in answer to a message board request. A good side dish when you want to dress up "plain ol' mashed potatoes". Seasonings can be altered to suit your taste.

Provided by Dee514

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs potatoes, peeled and quartered
1/2 cup butter
1/8 teaspoon nutmeg
2 egg yolks
1/2 cup light cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites, beaten stiff

Steps:

  • Boil potatoes in lightly salted water for 15 minutes or until tender.
  • Drain and mash well.
  • Add butter, nutmeg, egg yolks, light cream, salt and pepper and mix well.
  • Fold in egg whites.
  • Place potato mixture into a greased casserole pan (large enough hold all the mixture, but be only 2/3 full).
  • Bake in preheated 375°F oven for about 20 minutes (until puffed and heated through).
  • Serve immediately.

Nutrition Facts : Calories 314, Fat 20.7, SaturatedFat 12.7, Cholesterol 116.8, Sodium 340.6, Carbohydrate 27.6, Fiber 3.4, Sugar 1.3, Protein 5.8

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Make and share this Sweet Potato Souffle recipe from Food.com.

Provided by Northern Polar Bear

Categories     Yam/Sweet Potato

Time 2h30m

Yield 15 serving(s)

Number Of Ingredients 12

5 -6 baked peeled and mashed sweet potatoes
1 cup sugar
1 teaspoon salt
1/2 cup butter
4 eggs
1 cup evaporated milk
2 teaspoons vanilla
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 cup melted butter
1/3 cup coconut

Steps:

  • Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
  • Peel then mash with egg beater.
  • Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
  • Separate the egg whites and yolks; throw away the yolks.
  • In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
  • Pour the egg whites into the heavier base custard.
  • Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
  • Pour into 15x10-inch Pyrex pan or two 9x13-inch.
  • Mix topping ingredients together and sprinkle over sweet potatoes.
  • Bake at 325°F for 25 minutes.
  • This will puff up so don't have the pans too full.
  • This freezes very well. If you use yams it is much dryer than using sweet potatoes.
  • Full recipe serves 15.

Nutrition Facts : Calories 375.1, Fat 21.4, SaturatedFat 10.5, Cholesterol 87, Sodium 437.3, Carbohydrate 43.1, Fiber 2.4, Sugar 31, Protein 4.9

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  • Drain the potatoes and return them to the saucepan. Shake the pan over high heat to dry out the potatoes, about 1 minute. Add the 2 tablespoons of butter and mash the potatoes. Stir in the half-and-half and let the potatoes cool slightly. Stir in the cheese and the herbs and season with salt and pepper. Stir in the 5 egg yolks. Transfer the potato mixture to a large bowl.
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