Idaho® Potato Soufflé


  • ½ cup Idaho Potatoes, peeled and diced small
  • 2 cups Idaho Potatoes
  • 3 oz cream cheese, whipped
  • 1½ tablespoon crème fraîche
  • 1½ tablespoon melted butter
  • 1 egg yolk
  • 2 teaspoons kosher salt
  • ½ teaspoon white pepper, ground finely
  • 2 egg whites, beaten


  1. Preheat convection oven to 400°F.
  2. Blanch small-diced potatoes in salted water and shock in ice. Reserve.
  3. Peel and cook the two whole potatoes in salted boiling water until tender.
  4. Purée using a food mill.
  5. In a mixing bowl combine puréed potato, cream cheese, crème fraîche, melted butter, egg yolk, salt and pepper.
  6. In a separate bowl beat egg whites to stiff peaks.
  7. Fold egg whites and small-diced potato into puréed potato mixture.
  8. Coat four 3-inch diameter ring molds with pan spray and place on a sheet pan.
  9. Add two fluid ounces of soufflé batter to center of each ring mold.
  10. Bake at 400°F for 10 minutes or until the top is golden brown.
To Plate
  1. Pair with smoked salmon and sections of orange.
  2. Top with crème fraÎche and caviar.
  3. Garnish with fresh chives.
Print Recipe

Yield: 4 servings


Formerly Hot Chocolate
Chicago, IL

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