Cheese mashed potato souffle
Description
The dish is prepared without unnecessary complications. Peel the potatoes. Cut each potato into 3–4 pieces, cover with boiling salted water, cover with a lid, and cook for 15–20 minutes. Periodically check the potatoes for tenderness with a fork. When the potatoes are ready, drain the water and dry them slightly over low heat. Then mash into a puree, adding salt and pepper to taste. Now prepare the béchamel sauce. Melt butter in a saucepan, add flour, and sauté, stirring, for 1 minute. Gradually pour in the milk, stirring constantly, and cook over low heat for 6–8 minutes until thickened. Then stir in the grated Parmesan and add salt and pepper to taste. Set the sauce aside to cool. Take the eggs and separate the yolks from the whites. Add the yolks, béchamel sauce, and mustard to the mashed potatoes. Mix thoroughly. Beat the egg whites until stiff peaks form, then gently fold them into the potato mixture and mix well again. The puree should become tender and creamy. Preheat the oven to 200°C. Grease the baking dish with butter—preferably a dish with high sides. Transfer the puree into the dish and sprinkle the top with the remaining Parmesan. Bake for 30–35 minutes, until the soufflé has risen and the crust turns golden brown. Serve the dish immediately while hot. The finished dish is ready to be served.