Howard L. Puckett
6 servings

Savory and sweet, this soufflé can be served as a side dish or dessert.

How to Make It

Step 1

Position oven rack to lowest setting, and remove the middle rack. Preheat oven to 425°.

Step 2

Coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.

Step 3

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until tender, rearranging potatoes after 5 minutes. Let stand 5 minutes. Peel potatoes. Combine potatoes and butter, and mash with a potato masher until smooth.

Step 4

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, potato mixture, half-and-half, and next 6 ingredients (through egg yolks) in a food processor; process until smooth. Transfer potato mixture to a large bowl.

Step 5

Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth of egg white mixture into potato mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dish. Sharply tap dish 2 or 3 times on the counter to level. Place dish on a baking sheet; place baking sheet in a 425° oven. Immediately reduce oven temperature to 375° (do not remove soufflé from oven). Bake 1 hour or until soufflé is puffy, golden, and set. Serve immediately.

Ratings & Reviews

RubiconLady's Review

April 24, 2011
Tasted great, but mine didn't rise. Followed directions to a T. Anyone else have this problem?

lmr0620's Review

April 02, 2011
Made this last night, and it was great! Texture was almost like a mousse. I used skim milk and only half of the butter called for. I may use less sugar next time, too, to keep it more savory vs. sweet. Ate left overs for breakfast, probably even better cold!

ASiress's Review

January 31, 2011
This was delicious! I did realize I forgot to buy half and half and used milk instead. I would love to make this in individual ramikins since the outsides were the best part! Very yummy!