Made this last night for a dinner party and everyone raved. It was nice to do something a little different then mashed potatoes. My only complaint is that it seemed very salty to me. I will definitely reduce the amount next time. Prep was quick and easy. Using instant flakes was a bit scary but as they published it worked perfectly.
Mashed Potato Soufflé
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.
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Total: 1 Hour
- Calories: 126
- Fat: 5.3g
- Saturated fat: 3g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.4g
- Protein: 5.4g
- Carbohydrate: 13.8g
- Fiber: 1.1g
- Cholesterol: 67mg
- Iron: 0.8mg
- Sodium: 326mg
- Calcium: 102mg
- 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.
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