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Potato soufflé

6 servings

35 minutes

Potato soufflé is a delicate and airy dish of French cuisine that combines simplicity and elegance. Its roots trace back to the traditions of exquisite restaurants in France, where soufflés became a symbol of culinary mastery. In this recipe, potatoes transform into a tender cloud of flavor thanks to butter, hot milk, and whipped egg whites that give it lightness. A hint of nutmeg adds depth, while the golden crust when baked makes the soufflé irresistible. This dish is perfect as a standalone treat or as an exquisite side to meat or fish. It is best served immediately after baking, enjoying its melting texture and rich flavor.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
263.8
kcal
9.1g
grams
9.2g
grams
38.3g
grams
Ingredients
6servings
Potato
1.2 
kg
Butter
50 
g
Milk
250 
ml
Nutmeg
 
pinch
Egg white
4 
pc
Salt
 
to taste
Cooking steps
  • 1

    Put the potatoes in a pot, cover with water, and add a pinch of salt. Bring the water to a boil and cook the potatoes for 20-30 minutes until soft but not falling apart.

    Required ingredients:
    1. Potato1.2 kg
    2. Salt to taste
  • 2

    Meanwhile, preheat the oven to 200 degrees and grease a 22 cm diameter soufflé dish with butter. Drain the water from the potatoes and press them through a sieve into a bowl. While the puree is still warm, add butter and gradually incorporate hot milk in small portions.

    Required ingredients:
    1. Butter50 g
    2. Milk250 ml
  • 3

    In a dry clean bowl, beat the egg whites with salt until thick foam forms. Pour everything into a mold and bake for 45 minutes until a golden crust appears. Serve immediately when ready.

    Required ingredients:
    1. Egg white4 pieces

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