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  Potatoes 4 Medium
  Boiling water 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Frankfurters 2 , chopped
  Eggs 3 , separated

1. Wash and peel potatoes, then quarter them.
2. Start oven, set at Moderate, 350° F.
3. Boil potatoes about 20 minutes or until tender, in boiling water with 1/2 teaspoon salt. Drain them, mash thoroughly or put through a ricer. Add rest of salt, hot milk, butter or margarine. Whip until smooth.
4. Stir in chopped frankfurters and well-beaten egg yolks. Whip egg whites until stiff, and fold into potato mixture.
5. Rub a 1- to 1 1/2-quart casserole with margarine. Turn the potato and egg mixture into this dish. Set it in a shallow pan, half filled with hot water. Bake 30 to 40 minutes or until souffle is puffy and browned on top.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1310 Calories from Fat 608

% Daily Value*

Total Fat 68 g104.9%

Saturated Fat 31.4 g157.1%

Trans Fat 0 g

Cholesterol 778.9 mg259.6%

Sodium 2614.2 mg108.9%

Total Carbohydrates 135 g45%

Dietary Fiber 15.3 g61.3%

Sugars 12.5 g

Protein 50 g100.1%

Vitamin A 37.7% Vitamin C 230.7%

Calcium 58.3% Iron 66.9%

*Based on a 2000 Calorie diet

Potato Souffle Recipe