The Mini Potato and Ham Soufflé is a great dish, ideal to serve in small portions as an appetizer. A pleasant way to start a special dinner.

Ingredients

Preparation

Boil the potatoes with the skin in plenty of salted water for about 20 minutes. They are done when easily pierced with a fork. Drain, let them cool slightly, peel, and mash them with a potato masher.
Place the mashed potatoes in a bowl with the butter, egg yolks, milk, Parmesan cheese, ham, salt, pepper, and nutmeg.
Beat the egg whites until stiff and gently fold them into the potato mixture, using a spatula to mix from bottom to top.
Butter small molds (mine are about 2.5 inches in diameter at the top, and this recipe makes 16 portions) and fill them with the mixture without overfilling.
Bake at 340°F for about 30 minutes. Serve immediately to prevent deflating.

Try not to overbeat the egg whites; too much air will make it difficult for the soufflé to rise.

Be careful not to open the oven during baking

Remember to add the egg whites as the last ingredient.

I used paper molds for baking, but it’s preferable to use porcelain or pyrex containers.

If you enjoyed the Mini Potato and Ham Soufflés, try other potato recipes:

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