Parmesan Souffle "Mashed Potatoes" | Idaho Potato Commission
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...
Ingredients
- 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
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