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Potato soufflé: the recipe for a delicate and soft dish

Potato soufflé: the recipe for a delicate and soft dish

Il potato souffle it resembles a potato pie in appearance and taste, but its main feature is the soft texture that melts in your mouth. After all, the softness of the recipe is already in the name: the word soufflé is in fact the past participle of the verb blow, which in French means to blow. It is therefore a soft dish that swells in the ovenbut once ready it tends to deflate in a few minutes, so it necessarily goes served fresh from the ovenstill smoking.

Quick and easy to prepare, the potato souffle is perfect as a tasty one antipastorich contour or, if prepared in large quantities, also ideal as a scenographic second dish to amaze their guests.

The recipe we propose is the basic version, vegetarian, but the strength of this dish lies in the fact that it can be enriched with what you prefer, even using what you have in the fridge. To prepare it will be enough for you few ingredients and of single-serving bowls: in a few minutes you will have soufflés that will leave your guests speechless.

How to make potato soufflé

To prepare the soufflé, start with the protagonists of the recipe, potatoes. First, boil them in plenty of salted water 1.

Once cooked, let them cool in their cooking water, then peel and mash them with the help of a fork until you get a smooth puree. 2.

Meanwhile, melt the butter in the microwave for a few minutes and add it to the potatoes 3.

Now take the eggs, which must be at room temperature. Break them, taking care to separate the yolks from the whites, then add the yolks to the potatoes and mix well 4.

Season with salt and pepper and pour the milk slowly while continuing to mix 5.

In a second bowl, whip the egg whites until stiff peaks form 6 and add them to the potato and egg mixture.

Mix very gently from the bottom up to obtain a homogeneous mixture 7.

Pour the mixture into the previously buttered and floured cups 8 and bake in a preheated oven at 180 ° C for about 20-30 minutes. Do not open the oven during cooking: the change in temperature would deflate the soufflé.

Once cooked, leave them in the oven for a few minutes, then serve your potato soufflé 9.


You can enrich the souffle with cheese racy, baked ham diced or mozzarella. Even the herbs are very suitable: try adding rosemary or parsley to the mixture.

To give an extra touch to the dish, grater the zucchini, squeeze them well and add them to the mashed potatoes. If you like crispy crust, dust the surface of the soufflé with a little bread crumbs.

Potato soufflés can be prepared in baking cups, as in this recipe, or in a single container. If you opt for this solution, fill the container, previously oiled, only 2/3 of its capacity.

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