This simple potato souffle is the perfect comfort food when going through treatment, especially if you are having issues with nausea and want to grab something light. It’s great as a simple supper or... as a side dish with Roast Chicken or Roast Turkey. Try it!
Preheat the oven to 375 degrees. Butter an 8-inch souffle dish.
Put the cubed potatoes into a saucepan and cover with cold water. Bring to a boil. Add ½ teaspoon of salt. Cook until the potatoes are tender. Drain, reserving ½ cup of the cooking water.
Return the drained potatoes to the pan. Add the yogurt and butter if using. Mash until a soft puree has formed. Add a little of the reserved cooking water if it seems too stiff. Taste for salt and add a grind or two of black pepper. Tip into a large bowl (see Chef Tips) and set aside.
Meanwhile add the cream of tartar to the egg whites and beat until stiff peaks. Set aside.
Beat together the chives, cheddar, parmesan and egg yolks. Beat into the slightly cooled potato mixture until well blended.
Fold in 1 heaped tablespoon of the beaten egg whites to break the potato mixture up. Carefully fold in the rest of the egg whites with a large spatula. The mixture should be streaked with white. Pour into the buttered souffle dish.
Bake for 30 minutes until well risen. Serve immediately sprinkled with parsley, and with a crisp salad of bitter greens like arugula on the side.
These kinds of souffles do not have the height of classic souffles made with flour, so if you don’t get a skyscraper, don’t worry — it’s as it should be.
Tipping the mashed potatoes into a large bowl will help them cool quickly before adding the egg mixture and give you more room to gently fold in the beaten egg whites, to keep in the air you are adding.
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