Parmesan Souffle “Mashed Potatoes”

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Recipe courtesy of Tracy O’Grady, Executive Chef, Willow Restaurant, Arlington, VA

Yield: Serves 6


  • 4 Idaho potatoes (120 counts)
  • 6 oz heavy cream
  • 3 oz unsalted butter
  • 3 oz grated parmesan Reggiano cheese
  • 1 oz kosher salt
  • 3 egg yolks
  • 4 egg whites, whipped to soft peak


    Place the potatoes in their jackets in a 4 quart sauce pot and cover  with cold water.  Bring to a boil, reduce to a simmer and cook gently  until tender.  Peel the potatoes while hot and rice.  Heat the cream and  butter until hot and add to the hot cream to the hot potatoes, season  with salt and whip in a kitchen aide until light and fluffy.  Gently  fold in the parmesan cheese and egg yolks.  Add in half of the whipped  egg whites after they are well incorporated fold in the other half.   Preheat a conventional oven to 500*.  Place 5 oz of the potato mixture  into 6 5 oz buttered soufflé dishes.  Place the soufflés on a sheet tray  and cook at 500* for 15 minutes.  Serve immediate with mushroom gravy.
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