Potato Soufflee

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Clock Icon for Prep Time 39 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This simple potato soufflee is the perfect comfort food when going through treatment, especially if you are having issues with nausea and want to grab something light. I love it as a simple supper...


Ingredients

 

  •  2 pounds Idaho potatoes (about 4 medium to large spuds), peeled and cut into ½-inch cubes
  • 2 tablespoons full fat Greek yogurt
  • 1 tablespoon butter or olive oil (optional)
  • 3 eggs, separated
  • 1 pinch of cream of tartar
  • 1/4 cup grated cheddar
  • 2 tablespoons chopped chives
  • 1 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped parsley, for garnish
  • Salt and pepper, to taste

Nutrition Facts

Calories

304 cals

Fat

11 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

41 g

Sugar

2 g

Fiber

5 g

Protein

12 g

Sodium

664 mg

Directions

  1. Preheat the oven to 375 degrees. Butter an 8" soufflee dish
  2. 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.
  3. 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 and set aside.
  4. Meanwhile add the cream of tartar to the egg whites and beat until stiff peaks. Set aside.
  5. Beat together the chives, cheddar, parmesan and egg yolks. Beat into the slightly cooled potato mixture until well blended.
  6. 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 a buttered soufflé dish.
  7. 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.

Chef Tips

These kinds of soufflées do not have the height of classic soufflées made with flour, so if you don’t get a skyscraper, don’t worry, it’s as it should be.

Tipping the mash into a large bowl will help them cool quicker 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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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