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Epicurious

Potato "Soufflé"

3.4

(14)

Recipe information

  • Yield

    Serves 6 to 8

Ingredients

6 russet (baking) potatoes (about 3 pounds)
two 4-ounce containers of whipped cream cheese with chives
1/4 cup sour cream
1/2 stick (1/4 cup) unsalted butter, melted
2 large eggs, beaten lightly

Preparation

  1. Step 1

    Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.

    Step 2

    Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.

    Step 3

    Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.

TagsSouffléDessertCasseroleAmericanRusset PotatoPotatoRoot VegetableVegetableCream CheeseCheeseDairySideDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerWeeknight MealsOven BakeGourmet
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