Potato Souffle

Name: Potato Souffle
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 1 souffle dish, 6-8 serving(s)
Ingredients: 6 russet potatoes (about 3 pounds); 8 ounces whipped cream cheese with chives; 1/4 cup sour cream; 1/4 cup unsalted butter, melted; 2 large eggs, beaten lightly

Submitted by DeidreJane

"A wonderfully tasty improvement upon traditional mashed potatoes. This recipe is from a January 1996 edition of Gourmet Magazine. One of the reason's I love this recipe is because I can prepare it a day ahead and just heat it in advance of serving it to guests. I think this recipe was printed upon a request from someone who was served this dish at "The Governor's Inn," but I've no idea where that is!"

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Ready In:: 1hr 10mins
Ingredients:: 5
Yields:: 1 souffle dish
Serves:: 6-8

ingredients

6 russet potatoes (about 3 pounds)
8 ounces whipped cream cheese with chives
¹⁄₄ cup sour cream
¹⁄₄ cup unsalted butter, melted
2 large eggs, beaten lightly

directions

Preheat oven to 400 degrees F, and lightly grease a 2-quart souffle 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 40-45 minutes, or until top is pale golden.