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Souffle Potatoes

chef.jackson's picture
  Mashed potato flakes 2 7⁄10 Ounce
  Sour cream 8 Ounce
  Cream style cottage cheese 1 Cup (16 tbs)
  Minced onion 3 Tablespoon
  Parsley flakes 1 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 3

Prepare potatoes according to package directions, using 1 cup water.
Combine mashed potatoes and next 6 ingredients, stirring well.
Beat egg yolks until thick and lemon colored; stir into potato mixture.
Beat egg whites (at room temperature) until stiff but not dry.
Gently fold into potato mixture.
Spoon into a lightly greased l1/2-quart casserole.
Bake at 350° for 1 hour and 5 minutes or until puffed and lightly browned.
Serve immediately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 234 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 6.3 g31.4%

Trans Fat 0.1 g

Cholesterol 131.6 mg43.9%

Sodium 277.4 mg11.6%

Total Carbohydrates 21 g7%

Dietary Fiber 1.2 g4.8%

Sugars 3.2 g

Protein 9 g18.5%

Vitamin A 10.3% Vitamin C 6.1%

Calcium 9.6% Iron 9.6%

*Based on a 2000 Calorie diet

Souffle Potatoes Recipe