Today I present to you these small potato soufflés. They are extremely delicate and soft, perfect served as an appetizer or a side dish. The difficulty lies not so much in the preparation, which is very simple, but in the baking. You need to take them out of the oven at the right time and perfectly time them to serve hot and still beautifully inflated, as they deflate mercilessly within a few minutes. In short, you can’t think of preparing them in advance.
Other potato ideas you might be interested in:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 6 Potato Soufflés
- 1.1 lbs potatoes (weighed with the skin)
- 1 oz Grana Padano cheese, grated (or Parmesan)
- 3 eggs (medium)
- 1 pinch cream of tartar
- 4 tbsps heavy 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 (3.15 inches) in diameter
Preparation of Potato Soufflés
Wash the potatoes thoroughly under running water, scrubbing the skin with a brush. Then boil them starting with cold salted water without peeling them.
Meanwhile, 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 into 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.
Add a pinch of cream of tartar to the egg whites and beat with electric whisks until you get a very stiff peak. Read HERE to know how to substitute cream of tartar if you can’t find it, but especially to understand what exactly it’s for. If you wish to purchase it online, you can do so by clicking HERE.
Gradually fold them into the potato mixture, incorporating them with gentle movements from the bottom up to avoid deflating the batter, which should be extremely soft.
Finally, divide the mixture among the six prepared ramekins.
Bake the potato soufflés in a preheated static oven at 356°F for 15 minutes, then raise 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 immediately. Enjoy! Paola
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