Leftover Mashed Potato Souffl
Transform your holiday leftovers into a show-stopping delight with this Leftover Mashed Potato Soufflé recipe! Perfectly fluffy and golden, this soufflé combines creamy mashed potatoes with rich cheddar and Parmesan cheeses, creating a decadent, cheesy masterpiece. Flavored with a hint of garlic and topped with a light, airy texture thanks to stiffly beaten egg whites, this dish is as elegant as it is easy. Ideal as a creative side dish or even a star-worthy brunch option, it's a fantastic way to elevate leftover mashed potatoes into something truly extraordinary. Ready in just 45 minutes and garnished with fresh parsley, this soufflé is the ultimate blend of comforting flavors and impressive presentation.
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Recipe Information
Ingredients
- 2 cups leftover mashed potatoes
- 4 large eggs
- 0.5 cups milk
- 0.5 cups grated cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons garlic powder
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 1.5-quart soufflé dish or an 8-inch baking dish with butter and lightly dust with flour, tapping out excess.
Separate the eggs, placing the yolks in a small bowl and the whites in a large mixing bowl. Ensure the whites are free of any yolk impurities.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly to form a roux.
Gradually whisk in the milk and cook until the mixture thickens, about 2-3 minutes.
Add the mashed potatoes, cheddar cheese, Parmesan cheese, salt, pepper, and garlic powder to the saucepan. Stir until smooth and combined. Remove from heat and allow the mixture to cool slightly.
Whisk the egg yolks into the potato mixture, one at a time, until incorporated.
Using a handheld or stand mixer, beat the egg whites on medium-high speed until stiff peaks form. This will take about 3-5 minutes.
Gently fold one-third of the beaten egg whites into the potato mixture to lighten it. Then, fold in the remaining egg whites in two batches, being careful not to deflate the mixture.
Pour the soufflé mixture into the prepared dish and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden brown. Avoid opening the oven door while baking.
Serve immediately, garnished with fresh parsley if desired. Enjoy your fluffy and delicious leftover mashed potato soufflé!
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 454 mg | 35% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1435 mg | 31% | |
*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.
