Mashed Potato and Leek Souffle
Elevate your comfort food game with this Mashed Potato and Leek Soufflé, a sophisticated yet approachable dish that’s perfect for dinner parties or weeknight indulgence. Combining the creamy richness of mashed Russet potatoes with the delicate sweetness of sautéed leeks, this recipe transforms simple ingredients into a golden, airy soufflé that's as visually stunning as it is delicious. Fluffy beaten egg whites give the dish its signature lift, while Parmesan cheese and a hint of nutmeg (optional) add depth and warmth to every bite. Ready in just under an hour, this soufflé is an elegant side dish or vegetarian dinner centerpiece. Serve it straight from the oven to impress your guests with its irresistible aroma and impressive rise!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 large Leeks
- 4 tablespoons Unsalted butter
- 1 cup Whole milk
- 4 Egg yolks
- 4 Egg whites
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 teaspoons Olive oil
- 0.25 teaspoons Nutmeg (optional)
Instructions
Peel and dice the potatoes into even chunks. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
While the potatoes cook, trim the dark green tops and root ends from the leeks. Slice the white and light green parts thinly, then rinse thoroughly to remove any dirt.
Heat olive oil and 2 tablespoons of the butter in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until soft and fragrant, about 7–9 minutes. Set aside.
Drain the cooked potatoes and mash them in the pot until smooth. Stir in the remaining 2 tablespoons of butter, milk, Parmesan cheese, salt, pepper, and nutmeg if using. Cool the mixture for 5 minutes.
Preheat the oven to 375°F (190°C). Grease a 2-quart souffle dish or baking dish with butter.
Separate the eggs. Stir the egg yolks one at a time into the cooled potato mixture, then fold in the cooked leeks.
In a clean and dry bowl, beat the egg whites with a hand or stand mixer until stiff peaks form.
Gently fold one-third of the beaten egg whites into the potato mixture to lighten it. Then fold in the remaining egg whites carefully to maintain as much air as possible.
Pour the mixture into the prepared souffle dish and smooth the top. Place the dish on a baking sheet for stability.
Bake in the preheated oven for 30–35 minutes, or until the souffle is puffed and golden brown on top. Avoid opening the oven during cooking to prevent collapse.
Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.8 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 317 mg | 24% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 999 mg | 21% | |
*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.
