- 2 cups hot mashed potatoes (without added milk and butter)
- 3/4 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 3 to 4 tablespoons minced chives
- 1/2 teaspoon salt
- 3 eggs, separated
- Additional chives
- In a large bowl, combine the potatoes, cheese, sour cream, chives and salt. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into the potato mixture. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Sprinkle with chives. Serve immediately. Yield: 6 servings.
Reviews forChive Potato Souffle
"this dish was amazing we had company over and they kept going on and on over this dish Deborah Pennington VFE Decatur Al."