Chive Potato Souffle
I've enjoyed cooking with herbs since I was a teenager. Chives, which are one of my favorites, enhance the flavor of this cheesy souffle.—Wendy L Nickel, Kiester, Minnesota
Total TimePrep: 15 min. Bake: 40 min.
- 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.
Nutrition Facts1 each: 177 calories, 10g fat (6g saturated fat), 135mg cholesterol, 338mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 8g protein.
Originally published as Chive Potato Souffle in Taste of Home August/September 1999
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