Mommom's Potato Parmesan Souffle

Delight your taste buds with the elevated comfort of "Mommom's Potato Parmesan Soufflé," a swoon-worthy twist on traditional mashed potatoes. This decadent side dish features creamy mashed Russet potatoes blended with rich heavy cream, melted butter, and the nutty allure of freshly grated Parmesan cheese. The secret to its irresistibly light and airy texture lies in the whipped egg whites, gently folded in before baking to create a puffed, golden masterpiece. Infused with the aromatic depth of garlic and a sprinkle of fresh parsley for garnish, this soufflé is both elegant and comforting. Perfect for holiday dinners or special gatherings, it’s a show-stopping dish that pairs beautifully with roasted meats or fresh salads. Easy enough for ambitious beginners yet impressive for seasoned cooks, this recipe is a true family heirloom and a must-make for potato lovers.

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 4 tablespoons Unsalted butter
• 0.75 cups Heavy cream
• 4 large Eggs
• 1 cup Parmesan cheese, finely grated
• 2 cloves Garlic, minced
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 1 as needed Non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 2-quart soufflé dish or deep baking dish with non-stick cooking spray.

Step 2

Peel and dice the potatoes into evenly sized chunks, then place them in a large pot of salted water. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 3

Drain the potatoes and return them to the pot. Add the butter and heavy cream while the potatoes are still warm. Mash the mixture with a potato masher or use a hand mixer for a smoother texture.

Step 4

Separate the egg yolks and whites into two large bowls. Whisk the yolks into the mashed potato mixture until well combined. Stir in the Parmesan cheese, minced garlic, salt, and black pepper.

Step 5

Using a hand or stand mixer, beat the egg whites on medium speed until stiff peaks form. Gently fold the beaten egg whites into the potato mixture in three additions, being careful not to deflate the fluffiness.

Step 6

Transfer the mixture into the prepared soufflé dish, smoothing the top with a spatula. Sprinkle a small amount of additional Parmesan on top, if desired, for an extra golden crust.

Step 7

Bake in the preheated oven for 40-45 minutes, or until the soufflé is golden and puffed up. Avoid opening the oven door during baking as it may cause the soufflé to collapse.

Step 8

Carefully remove the soufflé from the oven and let it rest for a minute before serving. Garnish with fresh parsley and serve immediately for the best texture and presentation.

Nutrition Facts

Serving size	(1529.7g)

Amount per serving	% Daily Value*
Calories	3029.9

Total Fat 174.9g	0%
Saturated Fat 106.9g	0%
Polyunsaturated Fat g
Cholesterol 494.5mg	0%
Sodium 7372.2mg	0%
Total Carbohydrate 235.6g	0%
Dietary Fiber 18.5g	0%
Total Sugars 12.1g
Protein 121.4g	0%

Vitamin D 0IU	0%
Calcium 2805.7mg	0%
Iron 12.6mg	0%
Potassium 6108.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 16.2%

Carbs: 31.4%