At a Glance
- Prep Method: null
- Yield: 24
Recipe By: United States Potato Board
Ingredients
- 5 pounds prepared mashed potatoes (frozen or refrigerated)
- 2 cups heavy cream
- 6 ounces butter, cut into small pieces
- 6 ounces crumbled bleu cheese
- 6 ounces grated parmesan cheese
- 4 ounces cooked, finely diced bacon
- 2 tablespoons fresh thyme leaves
- 4 ounces egg yolks
- 12 ounces egg whites, whipped to stiff peaks
- Salt as needed
- Pepper as needed
- Butter as needed
Fresh Potato Alternative: House-made mashed potatoes can be used in place of prepared mashed potatoes; increase heavy cream to 2 1/2 cups.
Preparation
Reheat potatoes according to package instructions. Stir cream and butter into hot potatoes. Fold in bleu cheese, parmesan cheese, bacon, thyme and egg yolks. Gently fold in egg whites; season with salt and pepper, as desired
Butter 24 Souffle dishses (4 to 5 Ounce). Fill evenly with potato mixture, mounding up to 1/2 inch above the rim. Bake at 275°F for 8 minutes; remove from oven. (To prepare ahead, cover and refigerate until service. Temper slightly before final bake).
For each serving, to order: Bake at 500F for 10 to 12 minutes or until Souffle has risen and lightly browned.
