Mashed Potato Soufflé

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.

Yield: Serves 10 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • 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

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)

Preparation

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