Herb & Cheese Idaho® Potato Soufflés


  • 1 ¼ pounds Idaho® potatoes, peeled
  • 2 tablespoons unsalted butter, plus more for brushing
  • 1 heaping cup grated Swiss cheese
  • ⅓ cup half and half
  • 1 ½ teaspoons chopped thyme
  • 1 ½ teaspoons chopped rosemary
  • 3 large eggs, separated and at room-temperature
  • scant ⅛ teaspoon cream of tartar
  • salt and pepper to taste


  1. Preheat oven to 375° F. Generously brush the inside of 2 (5-inch) soufflé dishes with butter.
  2. Cut the potatoes into 1-inch chunks. Add the potatoes to a large pot and cover with cold water. Bring the potatoes to a boil over medium-high heat. Continue to cook until the potatoes are fork tender, about 10 minutes.
  3. Drain the potatoes very well. Place a food mill attached with the coarse die over a large bowl. Add the potatoes to the bowl of the food mill. Once all of the potatoes pass through the mill, scrape the bottom to remove any excess potatoes.
  4. Stir in the butter, grated cheese, half and half, and herbs. Season with salt and pepper to taste. Stir in the egg yolks.
  5. Add the egg whites to a large bowl. Whisk until the whites become foamy. Add a pinch of cream of tarter to the bowl. Continue to whisk the egg whites until stiff peaks form.
  6. Add a heaping scoop of egg whites to the potato mixture; gently stir to combine. Fold in the remaining egg whites until no streaks of white remain.
  7. Fill each of the prepared soufflé dishes 3/4 of the way full with the potato mixture. Bake for 40-45 minutes, or until the soufflé is puffed and a rich golden brown color. Serve immediately.


If you don't own a food mill, you can use a potato ricer or mash your potatoes using a potato masher. The soufflés will deflate slightly a few minutes after you remove them from the oven—that’s normal.

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Yield: 2 soufflés

Jennie Phaneuf
Food Blogger
One Sweet Mess

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