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.
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)
How to Make It
Preheat oven to 400°.
Coat a 2-quart soufflé dish with baking spray.
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.
Turn on broiler (leave dish in oven). Broil 2 minutes or until lightly browned. Serve immediately.