Potato Soufflé

Potato dishes are a popular side dish in our house. This was something new I saw and wanted to try. You can adjust the seasonings to pair this with the meal you are serving. The recipe I used focused on thyme; however, I may use garlic and onion or ranch seasoning powder when I make this again.

Ingredients:

2 cups mashed potatoes

3 large eggs

1 cup shredded extra sharp cheddar cheese

1/4 cup half and half

2 teaspoons fresh parsley

1/4 teaspoon ground thyme

1/2 teaspoon salt

1/4 teaspoon pepper

pinch cream of tartar

Directions:

1. Spray bread pan with nonstick spray and preheat oven to 375 degrees.
2. Separate egg yolks from egg whites.
3. Add egg yolks to a medium bowl with potatoes, cheese, half and half, parsley, thyme, salt, and pepper. Mix together.
4. Add egg whites to a stand mixer with whisk attachment. Whisk until stiff peaks form. Add pinch of cream of tartar.
5. Gradually fold egg whites into potato mixture.
6. Transfer potato mixture to bread pan.
7. Bake 25-30 minutes.
8. Serve immediately.