Today I present you with small potato soufflés. They are extremely delicate and fluffy and are perfect served as an appetizer or side dish. The difficulty lies not so much in the preparation, which is very simple, but in the cooking. You must remove them from the oven at the right moment and time it perfectly to serve them hot and still beautifully puffed because in a few minutes they will deflate mercilessly. In short, you cannot think of preparing them in advance.
Other potato ideas that might interest you:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 6 Potato Soufflés
- 1.1 lbs potatoes (weighed with the skin)
- 0.88 oz Grana Padano cheese, grated (or Parmesan)
- 3 eggs (medium)
- 1 pinch cream of tartar
- 4 tbsps fresh liquid cream
- nutmeg
- salt
- black pepper
- butter (for the ramekins)
- breadcrumbs (for the ramekins)
Tools
- 1 Pot
- 1 Potato Masher
- 2 Bowls
- Electric Whisks
- 1 Spatula
- 6 Ramekins 8 cm diameter
Preparation of Potato Soufflés
Wash the potatoes very well under running water, scrubbing the skin with a brush. Then boil them starting with cold salted water without peeling them.
In the meantime, butter 6 single-serving ramekins and sprinkle them with breadcrumbs.
When the potatoes are cooked, drain them and pass them through the potato masher while still hot, collecting the puree directly in a bowl. No need to peel them; they will mash perfectly, and the skin will remain in the masher.
Add the cream, a generous grating of nutmeg, a couple of pinches of salt, and a generous grind of black pepper and mix thoroughly with a spatula.
At this point, add the egg yolks to the mixture and place the egg whites in another bowl. Also, add the grated cheese and mix everything perfectly.
Gradually add them to the potato mixture, folding them in gently from bottom to top to avoid deflating the batter, which should be extremely soft.
Finally, divide the mixture into the six previously prepared ramekins.
Bake the potato soufflés in a preheated static oven at 356°F for 15 minutes, then increase the temperature to 374°F and continue baking for another 15 minutes until the surface is puffed and golden.
Remove the potato soufflés from the oven and serve them immediately. Enjoy! Paola
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