Purists out there will lynch me… I know this is not a traditional egg-based potato soufflé, but it sure rises in the oven just like a soufflé does. I believe it’s the power of mashing and whipping the potatoes by hand that gives them that airy and fluffy consistency. Even though they have lots of cheese, they still feel light and airy.
This is a nice twist to a regular mashed potato dish… hope you enjoy it too.
EGGLESS POTATO SOUFFLÉ
3 large russet potatoes, scrubbed, peeled and cubed ¼ onion, grated finely 1 ½ cups ricotta cheese ½ cup sour cream 4 tbs melted butter Salt and Pepper to taste ¼ cup Parmesan cheese Olive oil Spray
- In a medium saucepan, place the potatoes with water going about ¾ of the way up the potatoes. Do not cover them completely with water, I find they cook faster with less water. Salt the water generously. Boil the potatoes until fork tender.
- Drain the cooked potatoes and return them to the same hot saucepan and add the grated onion, ricotta, sour cream, butter. Mash until the potatoes and mix-ins are fully incorporated. Season with salt and pepper to taste. I sometimes add a little bit of olive oil… but only sometimes if I feel the mixture is too dry.
- Pre-heat oven to 350F.
- Take a 9” x 11” glass baking dish and spray with cooking spray. I sprinkle the parmesan cheese on the baking dish and shake it around so the parmesan sticks to the spray in the pan creating a coating. If there is any excess parmesan cheese, add it to the mashed potatoes.
- Pour the mashed potatoes onto the baking dish. Smooth out the top and sprinkle some additional parmesan cheese on top.
- Bake for about 30 minutes for the cheeses to fully blend and melt into the potatoes. You’ll see how the potatoes will fluff up just like a soufflé does…