Whipped Potatoes Souffle

This recipe is made with leftover mashed potatoes but you could also make this as a “make ahead” dish – they will turn out beautiful and delicious!

You could also serve these individually  – just grease the ramekins and dust with breadcrumbs to offer a golden crust.

Whipped Potatoes Souffle

(serves 4-6)

3 cups of leftover mashed potatoes
1 cup cottage cheese
4 eggs
1/4 cup butter, softened
3 green onions, diced
salt and pepper to taste

 

1. Allow your leftover mashed potatoes to come to room temperature.
2. In a bowl, with a hand mixer, beat the eggs, cottage cheese and butter until fluffy. Add the potatoes to the mixture and beat with the mixer until everything is whipped up.
3. Put the mixture in a greased casserole dish or ramekins. You may bake them now or refrigerate but ensure that you allow the potato mixture to come to room temperature before baking.
4. Bake in a preheated 450 F oven for approx. 25 or until the top (s) is golden brown. Allow the souffle’s to cool a bit before removing. Take a flexible knife and carefully separate the potato from the ramekin to remove and plate.