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.
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.
- Potato: 1.2 kg
- 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.
- Butter: 50 g
- Milk: 250 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.
- Egg white: 4 pieces
