Potato Soufflé
Instructions
- 1
Mash the boiled potatoes, then add butter and cream until smooth.
Estimated: 5m
- 2
Add egg yolks, mozzarella cheese, and chopped parsley.
Estimated: 3m
- 3
Season with salt, black pepper, garlic powder, and thyme.
Estimated: 2m
- 4
Whip the egg whites with salt until stiff peaks form.
Estimated: 4–5m
- 5
Gently fold the whipped egg whites into the potato mixture in two stages.
Estimated: 3m
- 6
Grease soufflé cups, coat with breadcrumbs, fill with mixture, top with cheese, and bake at 220°C until cooked.
Estimated: 25–30m
Gallery
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Notes
Do not open the oven during baking to keep the soufflé fluffy.