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Ingredients
| russet potatoes: 2 lbs (peeled and quartered) |
| salted butter: 1/2 cup |
| whole nutmeg: 1/8 tsp |
| eggs: 2 (yolks) |
| light whipping cream (fluid): 1/2 cup |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| eggs: 2 (whites//beaten stiff) |
Potato Souffle
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
7 serving(s)
Tags
- Boil potatoes in lightly salted water for 15 minutes or until tender.
- Drain and mash well.
- Add butter, nutmeg, egg yolks, light cream, salt and pepper and mix well.
- Fold in egg whites.
- Place potato mixture into a greased casserole pan (large enough hold all the mixture, but be only 2/3 full).
- Bake in preheated 375°F oven for about 20 minutes (until puffed and heated through).
- Serve immediately.