Cheesy Potato Soufflé
This Cheesy Potato Soufflé is light, fluffy, and golden, with all the comfort of mashed potatoes and a little extra lift from whipping. The cheddar and chives melt in for a rich, savory flavor, making it an easy, crowd-pleasing side for Thanksgiving, Christmas, or any meal that needs something special.
Ingredients
- 4 lbs Yukon gold potatoes peeled and cut into 1 ½-inch chunks
- 2 ¼ teaspoons salt divided, plus more to taste
- 3 cloves garlic peeled
- ¼ cup unsalted butter cut into ½" cubes
- ½ cup sour cream preferably full-fat
- ½ cup milk whole or 2%, plus more as needed
- ¼ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon garlic powder
- 4 large eggs
- 2 cups shredded sharp cheddar cheese divided
- 2 tablespoons minced chives
Instructions
- Preheat the oven to 350°F and grease a 2 ½ quart baking dish with non-stick cooking spray or butter.
- Add the cubed potatoes, 1 teaspoon of salt, and garlic cloves to a large pot. Fill with cold water until the potatoes are covered by 1 inch.
- Bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer for 15-17 minutes or until the potatoes are easily pierced with a fork. Drain the potatoes in a colander for 5 minutes to remove any excess moisture. Remove the garlic from the potato mixture if desired.
- Add the drained potatoes, remaining 1 ¼ teaspoons of salt, butter, sour cream, milk, all-purpose flour, baking powder, and garlic powder to a large mixing bowl or bowl of a stand mixer with the whip attached.
- Whip the potato mixture on low speed until combined. Increase the speed to medium and whip for 1 ½ to 2 minutes until smooth and light, scraping down the sides of the bowl as needed. Season to taste with salt.
- Add in the eggs and whip on medium speed for 15-30 seconds or until well combined. If the potatoes look too thick, add extra milk by the tablespoon until you've achieved your ideal consistency. Increase the speed to high and whip for 2 minutes until creamy and puffy.
- Gently fold in 1 ½ cup of the cheese and the chives until combined, being careful not to work the air out of the mixture.
- Pour the potato mixture into the baking dish, sprinkle with the remaining cheese, and bake in the preheated oven for 50-60 minutes, or until puffy and set in the center and golden brown around the edges. Serve hot!
Notes
Storage Directions
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled, transfer the leftovers to a freezer-safe container and store in the freezer for up to 2 months. Defrost the soufflé overnight in the fridge.
- Reheating: Warm the soufflé covered in a 325°F oven for 20-30 minutes, or until hot. Individual portions can be reheated in the microwave on medium heat.
- Drain the potatoes really well — Excess moisture will weigh down the soufflé, so let them sit in the colander for at least 5 minutes.
- If the potatoes cool down, add a little extra bake time — Draining longer is totally fine, but cooler potatoes will need a few more minutes in the oven to heat through and rise properly.
- Whip the potatoes thoroughly — Follow the whipping times in the recipe; the extra time incorporates air and gives the soufflé its light, fluffy texture.
- Add milk gradually — If the potato mixture looks stiff or dry, add milk 1 tablespoon at a time until it’s smooth, creamy, and easy to fold. You may need up to ½ cup total, depending on the potatoes.
- Fold gently to keep the air in — Once the potatoes are whipped, switch to a spatula and fold in the cheese and chives with light, sweeping motions so the mixture stays airy.
- Serve right away for the best height — All soufflés naturally fall a bit as they cool, so bring it to the table hot to show off that beautiful rise.
Nutrition
Serving: 1gCalories: 215kcalCarbohydrates: 23gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 73mgSodium: 540mgPotassium: 531mgFiber: 3gSugar: 2gVitamin A: 352IUVitamin C: 23mgCalcium: 168mgIron: 1mg
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