Potato Souffle
Description
The dish is prepared without unnecessary complications. Serve the potato soufflé slightly cooled, sprinkled with chopped herbs, directly in individual molds. If you have one large mold, cut the soufflé into portions and carefully remove them in pieces using a spatula. The potato soufflé turns out fluffy, tender, and delicious. It's best eaten right away, but if you have leftovers, you can reheat them in the microwave the next day. Keep this recipe in mind. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Wash the potatoes, peel them, and boil until cooked. Drain all the water from the cooked potatoes and mash them into a puree.
- 2
Step 2
2. Add the eggs to the slightly cooled puree and mix thoroughly. Pour in the cream and knead again until smooth.
- 3
Step 3
3. Wash the herbs (you can use any kind) thoroughly, dry them, and finely chop with a knife. Mix them into the potato mixture, adding salt and pepper to taste.
- 4
Step 4
4. Place the resulting mixture into molds. You can use one large mold for baking, but I find it more convenient to make potato soufflé in small individual molds.
- 5
Step 5
5. Grate the cheese on a fine grater and sprinkle it over the puree in the molds. Make sure the cheese doesn't get onto the empty edges of the mold, otherwise it may burn during cooking.
- 6
Step 6
6. Place the molds with mashed potato into a preheated oven at 180°C. If using individual molds like mine, bake the potato soufflé for about 15–20 minutes. Ready!