POTATO-CHIVE SOUFFLE
The humble potato reaches new heights when it's whipped into a souffle that's seasoned with garlic and chives.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Spray a 2 1/2-quart souffle dish with vegetable-oil cooking spray, coat dish with bread crumbs, and lightly tap to rid dish of the excess. Place the dish in the freezer to chill.
- Place potatoes, garlic, bay leaves, and 1 teaspoon salt in a small stockpot. Fill with cold water to cover potatoes, and bring to a boil over high heat. Reduce heat to medium high, and cook until potatoes are very soft, 12 to 15 minutes. Remove stockpot from heat, and drain potatoes, making sure to remove any excess water. Discard bay leaves.
- Pass potatoes through a potato ricer or food mill into a large bowl. Stir baking soda into buttermilk, and mix into potatoes with milk, chives, sugar, remaining teaspoon salt, and pepper. Mixture should be thick and soupy, not stiff. Set aside.
- Place egg whites and cream of tartar in an electric mixer, and beat on medium speed until soft peaks form, 2 to 3 minutes. Fold egg whites into the potato mixture. Remove the souffle dish from the freezer, and pour in the potato mixture. Transfer to the oven, and bake until souffle has rise above the dish and the top is browned, about 45 minutes. Remove souffle from the oven, and serve immediately.
Nutrition Facts : Calories 99 g
CHIVE POTATO SOUFFLE
I've enjoyed cooking with herbs since I was a teenager. Chives, which are one of my favorites, enhance the flavor of this cheesy souffle.-Wendy L Nickel, Kiester, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the potatoes, cheese, sour cream, chives and salt. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into the potato mixture. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Sprinkle with chives. Serve immediately.
Nutrition Facts :
POTATO SOUFFLE
Steps:
- Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
- Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
- Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
- Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
- Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
- Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
- Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.
POTATO SOUFFLE
Steps:
- Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside.
- In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
- In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat.
- Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated.
- Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
- Serve immediately.
THREE-CHEESE POTATO SOUFFLE
Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. "This casserole bakes up fluffy and golden-and makes a perfect company side dish," she confides from her Lenexa, Kansas kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.
Nutrition Facts : Calories 153 calories, Fat 5g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
CREAMY POTATO AND CHIVES SOUP
Make and share this Creamy Potato and Chives Soup recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 1h5m
Yield 80 fluid ounces, 7-10 serving(s)
Number Of Ingredients 16
Steps:
- Cook the potatoes until they are tender; set aside.
- Prepare roux: melt the butter in a small saucepan over medium heat.
- Gradually whisk in the flour until it is well combined.
- Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
- To make the soup: in large kettle, sauté the onion in oil until it is soft.
- Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
- Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
- Add the sour cream and potatoes.
- Simmer until soup reaches 160°F.
- Remove the bay leaf.
- Remove from the heat and serve with croutons if desired.
SWEET POTATO SOUFFLé
Be the most popular cook on the block when you bring this Sweet Potato Soufflé to the potluck. Cheddar and Parmesan are the perfect complement to the sweet flavor of this scrumptious Sweet Potato Soufflé.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling water in saucepan 25 to 30 min. or until tender; drain well. Cool slightly.
- Heat oven to 375ºF. Spray 1-1/2-qt. casserole with cooking spray. Sprinkle 1 Tbsp. Parmesan evenly onto bottom and up side of prepared casserole.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
- Place potatoes in large bowl. Add egg yolks, cream cheese spread and remaining Parmesan; beat with mixer on medium speed until blended. Stir in cheddar, then fold in egg whites.
- Spoon into prepared casserole.
- Bake 35 to 40 min. or until center is set and top is golden brown.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 8 g
WILD GARLIC AND POTATO SOUFFLé
A light soufflé with a hint of wild garlic and herbs, using left-over mash and sharp tangy cheese
Provided by Al_dente66
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat the oven to 375 degrees.
- Butter a souffle dish or small ovenproof pan/dish and coat the bottom and sides with some of the grated cheese.
- Mix together all the ingredients except the egg in a bowl with enough milk to make a thick but runny 'batter' Beat the egg white until peaked, then fold into the potato mix
- Half fill the souffle dish/pan with the mix and place in the oven. Leave for at least 20 mins until risen and browned
- For the dressing, in a blender, mix parsley, wild garlic, lovage and chives, olive oil and lemon juice to make an emulsion. Season with salt and pepper and drizzle over the soufflé
MASHED POTATO SOUFFLE
Topped with sharp cheddar cheese and whipped cream, this family recipe from TV chef Sarah Mastracco is a luscious side dish.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a large shallow baking dish; set aside.
- Fill a large pot with 2 to 3 inches of water; set a steamer insert into pot and add potatoes to insert. Cover and steam potatoes until tender and easily pierced with the tip of a sharp knife, about 15 minutes. Pass potatoes through a ricer into a large bowl.
- In a small saucepan, heat butter and milk over medium heat until butter is melted. Add milk mixture to potatoes, along with sour cream, cream cheese, 1 tablespoon salt, and pepper; fold to combine. Transfer potato mixture to prepared dish.
- In a medium bowl, whisk heavy cream until medium peaks form. Fold in cheese and season with salt and pepper; spoon cream over potatoes, spreading evenly to cover. Transfer to oven and bake until potatoes are heated through and top is light brown, about 30 minutes. Let stand 10 minutes; garnish with chives and serve.
POTATO "SOUFFLé"
Categories Egg Potato Side Bake Vegetarian Cream Cheese Sour Cream Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.
- Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
- Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.
POTATO-CHEESE SOUFFLE
Provided by Molly O'Neill
Categories project, side dish
Time 1h
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, lower the heat, cover and simmer until tender, about 15 minutes. Drain and pass through a ricer.
- In a medium bowl, whisk the egg and ricotta until smooth. Whisk in the half-and-half and 3/4 cup of Gruyere. Stir in the potatoes. Season with the salt and pepper. Scrape into a small casserole dish and bake until heated through and set, about 30 minutes. Sprinkle the remaining Gruyere over the top and bake just until the cheese is melted. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 23 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 615 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO SOUFFLE
This is posted for the World Tour 2005 event. I've not yet tried this recipe, but know I will soon. The source is The Irish Heritage Cookbook by Margaret M. Johnson.
Provided by PanNan
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in salted water until tender. Drain and mash.
- Preheat oven to 350°F Butter a 6 cup souffle dish.
- Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Stir in the egg yolks, and creams. Season with salt and pepper. Add herbs and Parmesan cheese, and stir until smooth.
- Beat the egg whites until stiff, glossy peaks form. Stir 2 tbsp of the egg whites into the potato mixture to loosen it, then fold in the rest of the egg whites.
- Pour the mixture into the buttered souffle dish, and bake until golden brown - 20 to 25 minutes. Start checking after 15 minutes.
Nutrition Facts : Calories 319.7, Fat 16.1, SaturatedFat 9.5, Cholesterol 105.1, Sodium 342.3, Carbohydrate 32.8, Fiber 2.9, Sugar 2.2, Protein 11.8
More about "potato chive souffle food"
CHEDDAR-CHIVE POTATO SOUFFLé RECIPE - REAL SIMPLE
From realsimple.com
5/5 (34)Total Time 1 hr 15 minsServings 8Calories 200 per serving
- Preheat oven to 375°F. Grease an 8-inch square baking dish with the butter; sprinkle the bottom and sides with the Parmesan. Set aside.
- Place the potatoes in a large pot with salted water to cover and bring to a boil over high. Reduce heat to medium- low and simmer until tender, about 12 minutes. Drain and place in a large bowl with the milk. Mash with a potato masher until almost smooth; cool 10 minutes. Whisk in the cream, Cheddar, egg yolks, chives, salt, and pepper.
- Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium until the whites are glossy and stiff, 4 to 5 minutes. Stir a third of the beaten whites into the potato mixture. Fold in the remaining whites just until incorporated. Transfer to the prepared baking dish and bake until golden brown and puffy, about 30 minutes.
CHIVE POTATO SOUFFLE RECIPE - COOKEATSHARE
From cookeatshare.com
SWEET POTATO & CHIVE SOUFFLE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
POTATO SOUFFLé - HOME COOKING ADVENTURE
From homecookingadventure.com
PUFFY POTATO SOUFFLE RECIPE BY HAMEED NOOH AT BETTERBUTTER
From betterbutter.in
EASY SOUFFLE RECIPES FOR ROMANTIC DINNERS AND DESSERTS ...
From chowhound.com
BACON AND CHIVE MASHED POTATO PUFFS - A LATTE FOOD
From alattefood.com
CHIVE POTATO SOUFFLE RECIPE: HOW TO MAKE IT | TASTE OF HOME
From preprod.tasteofhome.com
POTATO CHEESE SOUFFLE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
EASY POTATO SOUFFLE | POMMES SOUFFLE - BUTTER N THYME
From butter-n-thyme.com
THIS TWICE-BAKED POTATO CHIP SOUFFLé IS ... - BRIT + CO
From brit.co
POTATO SOUFFLE - COOK FOR YOUR LIFE
From cookforyourlife.org
CHIVE POTATO SOUFFLE RECIPE BY HERBAL.CHEF | IFOOD.TV
From ifood.tv
POTATO SOUFFLé - EASY RECIPE FOR A COMFORTING DISH. THE ...
From pinterest.ca
POMME SOUFFLé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
POTATO SOUFFLE - SO DELICIOUS
From sodelicious.recipes
CHIVE POTATO SOUFFLE RECIPES
From tfrecipes.com
PREPARE TO BE SURPRISED | HOME
From potato.ie
HERBED POTATO SOUFFLé RECIPE - MIKE DAVIS | FOOD & WINE
From foodandwine.com
POTATO-CHIVE SOUFFLE « MY RECIPES
From cheriesrecipes.wordpress.com
CHEDDAR-CHIVE POTATO SOUFFLé RECIPE | RECIPE | SOUFFLE ...
From pinterest.com
MARTHA STEWART POTATO SOUFFLE RECIPES
From tfrecipes.com
BAKED POTATO RECIPE - SOUFFLé BAKED POTATOES WITH CHEDDAR ...
From houseandgarden.co.uk
POTATO AND CREAM OF TARTAR RECIPES (8) - SUPERCOOK
From supercook.com
CHEDDAR-CHIVE POTATO SOUFFLé | WE THINK SOUFFLéS HAVE ...
From pinterest.ca
POTATO-CHIVE SOUFFLE | SOUFFLE RECIPES, MAKING MASHED ...
From pinterest.co.uk
CHIVE POTATO SOUFFLE - RECIPE | COOKS.COM
From cooks.com
SOUFFLé BAKED POTATOES WITH CHEDDAR - BEST RECIPES UK
From bestrecipesuk.com
CHEDDAR-CHIVE POTATO SOUFFLé RECIPE | RECIPE | POTATO ...
10 EASY SWEET POTATO SOUFFLE RECIPES - FOOD NEWS
From foodnewsnews.com
14 SOUFFLé RECIPES: THE IMPOSSIBLE MADE POSSIBLE | GOURMET ...
From gourmettraveller.com.au
MASHED POTATO CASSEROLE WITH SOUR CREAM AND CHIVES | THE ...
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love