| Seeking potato souffle
Posted: 11/22/2008 8:28:46 AM | Ok, my last ex used to make this "holiday potato" dish.
She called it "potato souffle" ... the only other primary ingredient that I remember is cream cheese.
Now... I don't miss the relationship... but when the holidays roll around, I kinda want them with some turkey or ham...
I have NO IDEA how to make them! Help!
If it helps at all, I think she got the recipe from her mother, who is of Polish decent. | |
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| Seeking potato souffle
Posted: 11/22/2008 9:19:34 AM | Potato Souffle
3 tbsp. unsalted butter, softened to grease the soufflé dishes
1/4 - 1/2 cup unsalted butter, softened, to taste
1/4 cup unsalted butter to brush soufflé tops
1 cup dry breadcrumbs
3 lb. potatoes, unpeeled and scrubbed well
2/3 cup warm milk
kosher salt to taste
freshly ground black pepper, for seasoning
2 eggs
1 egg yolk
1/2 lb. Cambazola blue cheese, cut into 8 equal pieces - optional
paprika for garnish
8 ramekins
Place oven rack in bottom third of the oven. Preheat the oven to 350°F. Grease the ramekins with the 3 tbsp. butter. Dust the inside of the dish with the breadcrumbs.
Place the potatoes, skins on, in a pot of cold, salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
Carefully peel the potatoes while they're hot. Cut them into large chunks; then mash by running them through a ricer/food mill while still hot. In a large bowl, mix the potatoes, 1/2 cup butter, and the warm milk. Season to taste. Beat in the eggs and egg yolk.
Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the soufflé dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
Place a small amount of butter on top of each soufflé and dust with paprika. Place soufflés on a baking sheet and bake for 15 minutes. Increase the temperature to 425°F and continue baking for another 5 minutes.
Note: Can sub cream cheese for Cambazola. | |
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