Idaho® Potato Soufflé | Idaho Potato Commission
Preheat convection oven to 400°F. Blanch small-diced potatoes in salted water and shock in ice. Reserve. Peel and cook the two whole potatoes in salted boiling water until tender. Purée using a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at retail.idahopotato.com.
Ingredients
- ½ cup Idaho Potatoes, peeled and diced small
- 2 cups Idaho Potatoes
- 3 oz cream cheese, whipped
- 1½ tablespoon crème fraîche
- 1½ tablespoon melted butter
- 1 egg yolk
- 2 teaspoons kosher salt
- ½ teaspoon white pepper, ground finely
- 2 egg whites, beaten
More Like This
Idaho® Potato Soufflé | Idaho Potato Commission
idahopotato.com
Idaho® Potato Soufflé Casserole | Idaho Potato Commission
idahopotato.com
Herb & Cheese Idaho® Potato Soufflés | Idaho Potato Commission
idahopotato.com
Herb & Cheese Idaho® Potato Soufflés | Idaho Potato Commission
idahopotato.com
Parmesan Souffle "Mashed Potatoes" | Idaho Potato Commission
idahopotato.com
Parmesan Souffle "Mashed Potatoes" | Idaho Potato Commission
idahopotato.com
Portabella and Spinach layered Idaho® Potato Soufflé | Idaho Potato Commission
idahopotato.com
French Idaho® Potato Casserole | Idaho Potato Commission
idahopotato.com