Cheesy Potato Soufflé
A creamy, next level mashed potato alternative with cream cheese, cottage cheese, butter and chives.
Servings: 10
Ingredients
- 1kg / 2lbs potatoes Yukon Gold US or Maris Piper UK
- 250g / 8oz cream cheese full fat; herb and garlic or chive and onion
- 250g / 1 cup cottage cheese full fat; blended
- 4 tbsp butter melted or softened; divided
- 2 eggs
- 2 tbsp chives chopped
- Salt to taste
Instructions
- Preheat the oven to 180C/350F. Cook the potatoes in a large pot of salted water until very tender. Once the potatoes are cooked, drain and steam dry them to get rid of the excess of water and cool lightly.
- Meanwhile in a large bowl whip together the cream cheese, blended cottage cheese and 2 tbsp of melted butter, then add the eggs and continue whipping until well incorporated.
- Now mash the potatoes with a potato masher, then stir in the chopped chives and add the potatoes to the creamy mix and whip one more time until well blended, add the salt to taste.
- Pour the mix into a well buttered 9x13 inch baking dish and spread it evenly, drizzle the remaining 2 tablespoon of melted butter over the top. Bake uncovered in the preheated oven for 30 minutes or until the top is golden and the soufflé is slightly puffed up. Serve immediately.
Nutrition
Calories: 242kcal | Carbohydrates: 20g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 444mg | Potassium: 495mg | Fiber: 2g | Sugar: 2g | Vitamin A: 586IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 1mg