Horseradish Potato Souffl
Elevate your next dinner with this Horseradish Potato Soufflé—a delightfully airy and flavorful twist on classic comfort food. This elegant side dish combines the creamy richness of Russet potatoes with the zesty kick of prepared horseradish, all fluffed to perfection with whipped egg whites. A golden Parmesan crust adds a touch of sophistication, while a hint of breadcrumbs ensures a beautifully textured base. Perfectly balanced and easy to prepare in just over an hour, this soufflé is an impressive addition to holiday spreads, dinner parties, or cozy weeknight meals. Serve it straight from the oven to enjoy its irresistible puffed beauty and savory aroma. Keywords: horseradish potato soufflé, elegant side dish, airy potato soufflé, Parmesan crust, easy holiday recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 1 cup Whole milk
- 3 tablespoons Horseradish (prepared)
- 4 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 1.5-quart soufflé dish with butter and dust it lightly with breadcrumbs to coat the sides and bottom.
Peel and cut the potatoes into chunks. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to the pot.
Mash the potatoes until smooth. Stir in the butter, milk, and horseradish until fully incorporated. Season with salt and pepper, then set the mixture aside to cool slightly.
Separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the yolks into the slightly cooled potato mixture until smooth.
Using a clean, dry bowl and electric mixer, beat the egg whites until they form stiff peaks.
Gently fold one-third of the beaten egg whites into the potato mixture to lighten it. Then carefully fold in the remaining egg whites, being cautious not to deflate the mixture.
Pour the soufflé mixture into the prepared soufflé dish. Sprinkle the grated Parmesan cheese evenly over the top for a golden crust.
Place the soufflé dish on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the soufflé is puffed and golden brown on top.
Serve immediately for best results before the soufflé deflates.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 4357 mg | 189% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 29.6 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1289 mg | 99% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 7557 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
