Potato Soufflé
📜 Collection: Jill Collection | ✍️ Attribution: Delores Foley | 📂 Category: Entrees A creamy and fluffy mashed potato soufflé enriched with cream cheese and eggs, then baked with a crispy fried onion topping until heated through.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 35 mins | None | 6 Servings |
🔪 Key Equipment
- Baking dish
- Electric mixer
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Potatoes | Mashed |
| As Needed | Half-and-Half or Milk | For mashing |
| 8 ounces | Cream Cheese | Softened |
| 2 | Eggs | Whole |
| 1 small | Onion | Diced, optional |
| 2 tablespoons | All-Purpose Flour | Standard |
| To Taste | Salt and Pepper | Seasoning |
| 1 small can | Fried Onions | French style, approximately 2.8 oz |
Instructions
Step 1: Prep and Mix
- Preheat oven to 300°F. Grease a baking dish.
- Prepare 2 cups of mashed Potatoes to your liking, using Half-and-Half or Milk.
- To the warm mashed Potatoes, add the softened 8 ounces Cream Cheese, 2 Eggs, and 2 tablespoons All-Purpose Flour.
- Using an electric mixer, beat the mixture on low speed to combine, then switch to high speed and beat until the mixture is very light and fluffy.
- Stir in the diced 1 small Onion (if using) and season with Salt and Pepper to taste.
Step 2: Bake
- Pour the potato mixture into the prepared baking dish.
- Sprinkle the 1 small can French Fried Onions evenly over the top.
- Bake for 35 minutes, or until heated through and golden.
💡 Make-Ahead & Storage: Assemble the unbaked soufflé, cover tightly, and refrigerate for up to 24 hours before baking.
Original Recipe Scan
