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Potato Souffle

Chef.at.Home's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Potato

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