Potato purée bake, simple and quick in the air fryer.
I made it with leftover mashed potatoes from yesterday and a small boiled chicken thigh. If you don’t have leftover mash, use an instant potato flakes packet because this dish was born to be cooked quickly, not to spend hours in the kitchen. At my house leftovers sometimes get frowned upon, but if you magically turn them into tasty dishes like this soufflé, then it’s a whole different story. Just add a few ingredients and “place it” in the air fryer and the potato purée becomes a really delicious dish. Isn’t that right?
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Air frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups mashed potatoes (about)
- 3.5 oz chicken (already cooked)
- 1 tbsp grated Parmigiano-Reggiano
- 3.5 oz scamorza (smoked also OK)
- 2 eggs
- 2 tbsp breadcrumbs
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Air fryer
- 1 Baking pan
- 1 Spatulas
- 1 Knife
- 1 Bowl
- 1 Parchment paper
Steps
This “pseudo” potato soufflé was born to use leftovers: I had mashed potatoes and a little boiled chicken thigh that no one would have eaten in their original form anymore. Nothing should be wasted in the kitchen, so why not make a bake?
Chop the boiled or roasted chicken with a knife or with a manual chopper. In a large bowl mix it with the mashed potatoes, the eggs, the grated cheese and season with salt.
Mix well until everything is combined into a soft mixture.
Line the bottom of the pan with parchment paper, brush it with oil and sprinkle half of the breadcrumbs.
Use about half of the mixture to cover the bottom of the pan, level it with a spatula or a spoon. Slice the scamorza thinly and distribute the slices evenly.
Cover everything with the remaining mixture. Sprinkle the surface with the remaining breadcrumbs and drizzle with oil. Try, using a fork or a brush to moisten the breadcrumbs so they don’t “fly away” with the air from the electric fryer.
Finally bake at 320°F using the BAKE function (oven) for about 20 minutes, until the surface is golden.
My recommendation
Store this potato purée bake in the refrigerator in a closed container for at most one day, since it is made from already-cooked leftovers.
FAQ (Questions and Answers)
Can I use the oven to cook the soufflé?
Yes, certainly, although it is definitely more economical to use an air fryer. However, if the amount you prepare does not allow you to use a small small pan, bake at 356°F for about half an hour.
What can I use instead of chicken?
You can replace the chicken with cooked ham or with leftovers of boiled or roasted meat.
