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Potato Soufflés

Potato Soufflés

from Annabel Karmel

Potato Soufflés


  1. ¼ stick butter, plus extra for greasing
    3 oz aged cheddar
    1 oz Parmesan
    Small bunch chives
    2 eggs
    1 large baking potato, cooked
    6 tbsp milk


Cook your Potato: You can microwave your potato for 7-8 minutes. Alternatively, boil it whole and unpeeled for 35 minutes or until tender. Peel when cool.

Annabel’s Tip
Soufflés don’t stay risen for very long, so it is best to get everyone ready to eat before you take them out of the oven. Serve right away (though be careful since they will be hot!)

Preheat the oven to 450˚ F (220˚C) and put a baking sheet in the oven to heat up. Then generously butter 4 ramekin dishes

Grate the cheddar and parmesan cheese. Snip the chives into small pieces ( you should have about 2 tsp). Then separate the eggs.

Put the potato flesh in a bowl and mash well then stir in the cheeses chives, and egg yolks.

Warm the milk and butter in a pan, then pour this over the potato mixture and stir everything together. Season with pepper (the Parmesan is already salty).

Whisk the egg whites to floppy peaks. Next gently fold the egg whites into the potato mixture.

Fill the prepared ramekins with the mixture. Put the ramekins on the hot baking sheet and bake for 15-17 minutes until puffed and golden.

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