Potato SouffleApril 5, 2012
Yes, I know it is an awfully flat souffle. I freely admit that this is my first try at a souffle and I over-folded the egg whites, hence no-pouffy 🙁 Hindsight is 20/20 and now I know better… I also think I baked it at temp too low and for too long, I am open to critiques!!
I mainly wanted to make a dish that my family will find yummy while using up some leftover mashed potatoes. I received a request to add meat when I was starting to get ingredients together, so I figured I would give it a try and see how it ended up.
1 pound ground beef
2 cups mashed potatoes
2 eggs, seperated
2 Tablespoons butter
1 cup milk
1 cup shredded mild cheddar cheese
Brown the ground beef and drain. Set aside.
Heat the mashed potatoes until hot. While potatoes are heating, grease or spray a medium sized baking dish. Preheat the oven to 325 (I am thinking of changing this to perhaps 350 or 400, any suggestions?)
Seperate the eggs, put the whites into a small mixing bowl. Beat the egg yolks until broken up.
Add the butter, milk and egg yolks to the potatoes and mix completely. Add ground beef. Add 2/3 cup of the cheese.
Whisk or mix the egg whites until stiff and peaks form, then fold into your potato mixture until combined. This is where I messed up, I folded until the mixture was no longer streaked, and the whites lost their puff. I am thinking that leaving a little streak wouldn’t be as bad as over-folding and losing the puff. Souffles need the puff to rise, from what I hear…
Sprinkle the remaining cheese on top.
I baked this at 325 for almost an hour until it started to look golden on top.
The flavor was good, albeit a litle bland. Some garlic salt and more cheese sprinkled on top added a nice layer of flavor. I am thinking it would have been much better if it had fluffed up nicely. I am thinking of turning up the temp and down the timer. Let me know how you make yours and I will give it a try! 🙂