Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 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

Directions

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 near the center comes out clean. Sprinkle with chives. Serve immediately. Yield: 6 servings.
Originally published as Chive Potato Souffle in Taste of Home August/September 1999, p41

Nutritional Facts

1 each: 177 calories, 10g fat (6g saturated fat), 135mg cholesterol, 338mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 8g protein.

Popular Videos

  • 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
  1. 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 near the center comes out clean. Sprinkle with chives. Serve immediately. Yield: 6 servings.
Originally published as Chive Potato Souffle in Taste of Home August/September 1999, p41

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