This Potato and Rosemary Soufflé is a showstopper that combines creamy, velvety potatoes with the earthy aroma of fresh rosemary. In just an hour, you’ll create a dish that’s light and airy on the outside, yet rich and comforting inside. The golden crust gives way to a fluffy interior, making every bite a delightful contrast of textures. Perfect for impressing guests or treating yourself, it’s a savory masterpiece that feels indulgent yet approachable.
The rosemary infuses the soufflé with a fragrant, herbaceous note, while the potatoes bring a buttery smoothness that melts in your mouth. Whether served as a side or the star of the meal, this dish is a celebration of simple, elegant flavors. With only 30 minutes of prep and a quick bake, it’s surprisingly easy to whip up for something so sophisticated. Warm, inviting, and utterly satisfying, it’s a recipe you’ll want to make again and again.
Ingredients for Potato and Rosemary Soufflé
- 3 cups (18oz/540g) mashed potatoes (use freshly made or leftover)
- 2 tablespoons (1oz/30g) butter (plus extra for greasing dishes)
- 1 heaping cup (6oz/170g) cheddar cheese, grated (sharp cheddar works best)
- ⅓ cup (2 ½ floz/75ml) half and half (or substitute with whole milk)
- 1 1/2 teaspoons rosemary, chopped (fresh or dried)
- 3 large eggs, separated and at room temperature
- A generous pinch of salt and pepper to taste
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Generously brush the inside of 4 mini cocotte dishes with butter to prevent sticking.
- In a large bowl, mix together the mashed potatoes, butter, grated cheese, half and half, and rosemary. Stir until well combined.
- Add the egg yolks to the potato mixture and season with salt and pepper. Mix thoroughly.
- In a separate large bowl, whisk the egg whites until they form stiff peaks. This will take about 2-3 minutes with an electric mixer.
- Gently fold a heaping scoop of egg whites into the potato mixture to lighten it. Then, carefully fold in the remaining egg whites until no streaks of white remain. Be gentle to keep the mixture airy.
- Spoon the mixture into the prepared soufflé dishes, filling each about ¾ of the way full to allow room for rising.
- Bake in the preheated oven for 30-35 minutes, or until the soufflés are puffed and a rich golden brown color. Avoid opening the oven door during baking to prevent deflating.
- Serve immediately while still puffed for the best texture and presentation.
Perfect Pairings: Serving Suggestions
This Potato and Rosemary Soufflé shines as a star side dish or a light main course. Serve it alongside a crisp green salad with a tangy vinaigrette for a balanced meal. For a heartier option, pair it with roasted chicken or grilled steak. Pro tip: Garnish with a sprinkle of fresh rosemary or a dollop of crème fraîche for an extra touch of elegance.
Make It Your Own: Recipe Variations
Feel free to get creative with this versatile soufflé! Swap the cheddar for Gruyère or Parmesan for a nuttier flavor. Add sautéed mushrooms or caramelized onions for a savory twist. If you’re feeling adventurous, try incorporating a pinch of smoked paprika or a dash of truffle oil for a gourmet upgrade. The possibilities are endless!
Time-Saving Tips for Busy Cooks
Short on time? Use pre-made mashed potatoes to cut down on prep. You can also prepare the potato mixture up to a day in advance and store it in the fridge—just fold in the whipped egg whites right before baking. Bonus tip: Use an electric mixer to whisk the egg whites for quicker, fluffier peaks.
Storage and Reheating Made Easy
While soufflés are best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the soufflé in a preheated 350°F (175°C) oven for 10-15 minutes until warmed through. Note: The soufflé won’t rise as much the second time, but it will still taste delicious!
Equipment Guidance for Soufflé Success
Mini cocotte dishes are ideal for this recipe, but ramekins or oven-safe mugs work too. Make sure to generously butter the dishes to prevent sticking and help the soufflé rise. If you don’t have a whisk, a hand mixer or stand mixer will make whipping the egg whites a breeze. Remember: Room-temperature eggs whip up better, so plan ahead!
Potato and Rosemary Souffle
Ingredients
- 3 cups mashed potatoes 18oz/540g
- 2 tablespoons butter 1oz/30g
- 1 heaping cup cheddar cheese, grated 6oz/170g
- ⅓ cup half and half 2 ½ floz/75ml
- 1 1/2 teaspoons rosemary, chopped
- 3 large eggs, separated and at room-temperature
- A generous pinch salt and pepper to taste
Instructions
- Preheat oven to 375oF (190oC). Generously brush the inside of 4 mini cocotte dishes with butter.
- In a large bowl mix together the mashed potato, butter, grated cheese, half and half, and rosemary. Stir in the egg yolks and season with salt and pepper.
- Add the egg whites to a large bowl. Whisk until the egg whites form stiff peaks.
- Add a heaping scoop of egg whites to the potato mixture; gently stir to combine. Fold in the remaining egg whites until no streaks of white remain.
- Fill each of the prepared soufflé dishes 3/4 of the way full with the potato mixture.
- Bake for 30-35 minutes, or until the soufflé is puffed and a rich golden brown color. Serve immediately.
