Potato and Herbs Soufflés

Potato and Herbs Soufflés

Potato and Herbs Soufflés

Impress your guests with these elegant and flavoursome potato and herb souffles

December 30, 2012

Cuisine

Dietary Consideration

serves for

6

total time

1 HR 25 MIN

ingredients

Potato
500 g
butter
60 g + for the moulds
Milk
60 ml
pecorino
100 g, freshly grated, Sardo variety
Eggs
4
Nutmeg
To taste
salt
To taste
Pepper
To taste, freshly ground
fresh herbs
1 bunch (parsley, chervil, dill)

Preparation

  • Preheat the oven to 180°C. Peel and wash the potatoes, cut into rough chunks and cook in salted water for about 25 minutes. Drain, leave to dry then press through a potato ricer while still hot. Stir in the butter.
  • Separate the eggs. Stir the egg yolks into the potato mixture and season with salt, pepper and nutmeg.
  • Wash the herbs, shake dry and chop finely. Add the pecorino cheese and the milk to the mixture.
  • Whisk the egg whites stiffly with 1 pinch salt, then fold into the mashed potato with the herbs. Fill the moulds you previously buttered with the soufflé mixture to within a finger’s breadth of the rim.
  • Stand the moulds in a shallow baking dish, add hot water to a depth of about 2 - 3 cm and bake in a preheated oven for about 30 minutes, until golden brown.
  • Pay attention not to open the oven during the cooking to let it raise well and serve it immediately.

Wine pairing: Vino Nobile di Montepulciano

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