Potato Soufflé
Fluffy baked potato soufflé mixed with cheddar, Parmesan, and chives.
Ingredients
butter (extra for greasing)
30 g
aged cheddar cheese (grated)
85 g
parmesan cheese (grated)
30 g
chives (snipped)
1 small handful
eggs (whites and yolks separated)
2
large potato (boiled and peeled)
1
milk
6 tbsp
black pepper
to taste
Instructions
1
Preparation
Preheat the oven to 220°C (450°F) and place a baking tray inside to heat. Generously butter 4 ramekins.
2
Prepare the ingredients
Grate the cheddar and parmesan cheeses. Snip the chives (about 2 tsp). Separate the eggs.
3
Make the potato base
Mash the cooked potato flesh in a bowl, then mix in the cheeses, chives, and egg yolks.
4
Mix in the dairy
Heat the milk and butter in a saucepan, then pour into the potato mixture and stir until smooth. Season with pepper.
5
Fold in the whites
Whip the egg whites to soft peaks, then gently fold into the potato mixture.
6
Bake
Pour the mixture into the prepared ramekins, place on the hot baking tray, and bake for 15–17 minutes until puffed and golden.
