Ingredients for Leftover Mashed Potato Souffl
- 3 large egg whites, 2 large egg yolks
- Monterey Jack Cheese
- 1/4 teaspoon salt, 1/4 teaspoon black pepper
- a pinch of nutmeg
- 2 cups leftover mashed potatoes
- butter (for greasing, amount not specified)
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon crumbles (optional, for variations)
- 1/4 cup chopped fresh herbs (chives, parsley, or thyme) (optional, for variations)
- 1/2 cup shredded cooked chicken or pork (optional, for variations)
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How to Make Leftover Mashed Potato Souffl
- Preheat oven to 300°F (150°C).
- Grease a soufflé dish (approximately 1.5 quart) with butter.
- In a large bowl, beat 3 large egg whites until stiff peaks form.
- In a separate bowl, gently combine 2 cups leftover mashed potatoes, 2 large egg yolks, 1/2 cup shredded cheddar cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg.
- Gently fold the beaten egg whites into the potato mixture in three additions, being careful not to deflate the egg whites.
- Pour the mixture into the prepared soufflé dish.
- Bake for 20-25 minutes, or until the soufflé is puffed and lightly golden brown.
- Let stand for 5 minutes before serving. Serve immediately for best results.
- Variations: Add 1/4 cup cooked bacon crumbles, 1/4 cup chopped fresh herbs (chives, parsley, or thyme), or 1/2 cup shredded cooked chicken or pork to the potato mixture before folding in the egg whites.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
7g
Fat
25g
Carbs
6g
