Florentine Potato Puff Recipe
Ingredients
| 8 cups of Instant mashed potatoes | ||
| Cottage cheese | 1 1/2 Cup (16 tbs), creamed | |
| Eggs | 4 , separated | |
| Frozen chopped spinach package | 1 , drained | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Chopped onion | 1/3 Cup (16 tbs), frozen | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
Directions
GETTING READY
1. In a large bowl, prepare instant mashed potatoes for 8 servings, following package instructions but reducing water amount by 1 cup.
2. Grease a 12-cup soufflé dish or 8 individual soufflé cups.
3. Preheat the oven to 375°F
MAKING
4. In a small clean and dry bowl, whisk egg whites with and electric beater or wire whisk, until stiff.
5. To the potato mash, add the remaining ingredients except the egg whites.
6. Mix thoroughly using a wire whisk or wooden spoon to beat the mixture until well blended.
7. Gently fold stiff egg whites into potato mixture with a wire whisk or spatula, keeping the mixture as light and fluffy as possible.
8. Turn the mixture into a greased souffle dish or divide evenly into individual cups, filling them only 2/3rd full.
9. Bake on middle level of preheated oven for 1 hour, until puffed and golden on top and a skewer comes out clean when inserted in the center of soufflé.
SERVING
10. Serve the soufflé straight out of the oven while puffed.
1. In a large bowl, prepare instant mashed potatoes for 8 servings, following package instructions but reducing water amount by 1 cup.
2. Grease a 12-cup soufflé dish or 8 individual soufflé cups.
3. Preheat the oven to 375°F
MAKING
4. In a small clean and dry bowl, whisk egg whites with and electric beater or wire whisk, until stiff.
5. To the potato mash, add the remaining ingredients except the egg whites.
6. Mix thoroughly using a wire whisk or wooden spoon to beat the mixture until well blended.
7. Gently fold stiff egg whites into potato mixture with a wire whisk or spatula, keeping the mixture as light and fluffy as possible.
8. Turn the mixture into a greased souffle dish or divide evenly into individual cups, filling them only 2/3rd full.
9. Bake on middle level of preheated oven for 1 hour, until puffed and golden on top and a skewer comes out clean when inserted in the center of soufflé.
SERVING
10. Serve the soufflé straight out of the oven while puffed.
Chef
