Mashed Potato Soufflé

Mashed Potato SouffléRecipe
Photo: Johnny Miller; Styling: Sarah Smart


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.


Serves 10 (serving size: about 1 cup)
Total time: 1 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hours

Nutritional 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


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)


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.