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Mashed Potato Soufflé

Photo: Johnny Miller; Styling: Sarah Smart

 

Hands-on time 15 mins
Total time 1 hr
Yield Serves 10 (serving size: about 1 cup)
Who knew instant potato flakes could be the basis of such an amazing dish? It's really something of a faux-fflé--technically not a soufflé, but you get the same puff-tacular results without even having to whip egg whites.

Ingredients

  • Baking spray with flour
  • 1 1/4 cups 2% reduced-fat milk, divided
  • 2 tablespoons all-purpose flour
  • 2 2/3 cups water
  • 2 2/3 cups instant potato flakes
  • 1/4 cup plain fat-free Greek yogurt
  • 2 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 5/8 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 ounce pecorino Romano cheese, finely grated (about 1/4 cup)

Nutrition Information

  • calories 126
  • fat 5.3 g
  • satfat 3 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 5.4 g
  • carbohydrate 13.8 g
  • fiber 1.1 g
  • cholesterol 67 mg
  • iron 0.8 mg
  • sodium 326 mg
  • calcium 102 mg

How to Make It

  1. Preheat oven to 400°.

  2. Coat a 2-quart soufflé dish with baking spray.

  3. Combine 1/4 cup milk and flour, stirring with a whisk. Bring flour mixture and 2 2/3 cups water to a boil in a medium saucepan; simmer 2 minutes. Remove from heat; stir in remaining 1 cup milk and potato flakes. Add yogurt and remaining ingredients, stirring until just combined. Spoon into prepared dish. Bake at 400° for 45 minutes or until puffy.

  4. Turn on broiler (leave dish in oven). Broil 2 minutes or until lightly browned. Serve immediately.