Mashed Potatoes ‘Soufflé’

Victoria de la Maza

Mashed Potatoes ‘Soufflé’

Fluffy mashed potatoes made richer with eggs and Gruyère cheese and baked in a soufflé dish are creamy and elegant, and always a crowd-pleaser. This “soufflé” won’t truly rise, like a real soufflé; it’s just going to taste and feel like one!

And please don’t even think about mashing the potatoes in a blender or food processor—they will become a gooey, gluey mess.

Serves 6 to 8

• 2 tablespoons butter, to coat the soufflé dish
• 3 pounds Yukon Gold or russet potatoes, peeled and diced
• 2 cloves of garlic
• 1 bay leaf
• 1/4 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 eggs, separated
• 1 cup grated Gruyère cheese

Preheat the oven to 350 degrees F. Generously butter the bottom and sides of a 9-inch soufflé dish.

Bring a large pot of water to boil and add the potatoes, garlic, and bay leaf. Simmer over medium heat for about 20 minutes, until the potatoes are totally tender when pierced with a fork. Drain and transfer to a large mixing bowl. Discard the bay leaf.

Using a whisk or potato masher, mash the potatoes and garlic together with the cream, egg yolks, nutmeg, salt, and pepper.

In a separate bowl, beat the egg whites to soft peaks. Use a spatula to fold the egg whites and half of the Gruyère into the potato mixture. Pour into the prepared soufflé dish and sprinkle the rest of the cheese on top.

Bake for 20 minutes until the cheese has melted and is golden brown on top. Serve hot.

Fold the whipped egg whites into the potatoes. Victoria de la Maza