Mashed Potatoes Soufflé
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg potato (s), peeled
- 75 g butter
- 150 ml whipped cream, (cream)
- 100 ml milk
- 4 egg (s), class M
- nutmeg
- salt
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into pieces of the same size, boil them in salted water until soft, strain and allow to evaporate.
- Preheat the oven to 180 degrees.
- Strain the potatoes and stir in the butter. Heat the milk and whipped cream and stir into the puree until a creamy consistency is achieved. Season well with salt and nutmeg. Separate the eggs, stir the yolks into the puree. Beat the egg whites with a little salt and fold into the puree.
- Put in a greased baking dish and bake for about 20 to 25 minutes until golden brown.
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