Potato and Rosemary Souffle
This Potato and Rosemary Soufflé is a showstopper that combines creamy, velvety potatoes with the earthy aroma of fresh rosemary. With only 30 minutes of prep and a quick bake, it’s surprisingly easy to whip up for something so sophisticated.
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.
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