Ingredients
- 2 lbs potatoes, peeled and cut into 2-inch pieces
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 tablespoons sour cream
- 2 eggs, separated
- 2 tablespoons heavy cream
- salt and pepper
- 1 tablespoon dried parsley, thyme, or tarragon
- 4 oz Parmesan cheese, grated
Make it step by step
- Preheat oven to 350 °F.
- Cook potatoes in boiling salted water for 15 minutes or until tender.
- Drain and mash potatoes in a bowl.
- Place a small pan over medium heat and put butter and onions. Cook for 5 minutes or until onions are soft.
- Add onions to the mashed potatoes.
- Stir in sour cream, egg yolks and cream.
- Add salt and pepper to taste.
- Add in herbs and grated cheese. Stir until smooth.
- Beat egg whites until stiff.
- Fold 2 tablespoons of egg white into the potato mixture, then fold in the rest.
- Pour into a greased soufflé dish and bake for 25 minutes or until top is golden brown.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.