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Potato and Herbs Soufflés

Potato and Herbs Soufflés

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

30 December, 2012
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Dietary Consideration

serves for


total time

1 HR 25 MIN


500 g
60 g + for the moulds
60 ml
Pecorino cheese
100 g, freshly grated, Sardo variety
To taste
To taste
To taste, freshly ground
Aromatic herbs
1 bunch (parsley, chervil, dill)


  • 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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