Mashed Potato Souffle

Sherry Peyton


This was inspired by a site called Rufus' Food and Spirits. I tweaked it a bit to fit my family. It is but another way to fix the wonderful potato. Not too much trouble, and versatile. If you like this recipe, see others at my site:


★★★★★ 1 vote

30 Min
30 Min


  • 3-4 medium
  • 1/4 c
  • 2 Tbsp
  • 1 1/3 c
  • 1 c
  • 2
  • 1 Tbsp
  • 2/3 c
    cheese, swiss, cheddar, etc
  • 1/4 c
    chopped scallions
  • 1/4 c
    chopped parsley
  • ·
    salt and pepper to taste

How to Make Mashed Potato Souffle


  1. Peel potatoes and place in salted water and cook until fork tender. Drain. Add butter and milk and mash. (This can be done earlier in the day. Bring to room temperature before finishing the dish)
  2. Whisk together the flour, milk and eggs. Pour half into a shallow baking dish (a deep dish pie plate is excellent)which has been greased with shortening.
  3. Scoop up the mashed potatoes in large spoonfulls and flatten into disks, and cover the batter, using all of the potatoes.
  4. Sprinkle the potatoes scallions, parsley, salt and pepper, and then the cheese. Pour and carefully spread the remaining batter over the top.
  5. Bake in a preheated 400 oven for about 25-30 minutes or until the top is just starting to brown.
    NOTE: you could also layer some sausage or cooked bacon on the potatoes for a full meal.

Printable Recipe Card

About Mashed Potato Souffle

Course/Dish: Potatoes

Show 3 Comments & Reviews

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