Leftover mashed potatoes are transformed into heavenly cheese soufflés with just a few simple ingredients.
Recipe tags: onion base, moderate difficulty, side, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | butter, at room temperature |
| ⅔ cup | grated Parmesan cheese, divided |
| 2 cups | leftover mashed potatoes |
| 2 tbsp | Better Than Bouillon® Sautéed Onion Base |
| 8 | eggs, separated |
| 1 cup | shredded aged Cheddar cheese |
| 6 | green onions, thinly sliced |
Directions
Preheat oven to 400˚F. Butter eight 8-oz ramekins. Dust bottom and sides of each ramekin with 1 tbsp of the Parmesan, swirling ramekin to coat evenly; set aside.
In large bowl, stir together mashed potatoes and Roasted Onion Base until combined. Using electric mixer, beat egg yolks until pale yellow and thickened; fold into mashed potato mixture. Set aside.
In separate bowl, using clean beaters, beat egg whites on low speed until foamy. Beat on high speed until stiff peaks start to form.
Fold one-quarter of the egg whites into mashed potato mixture; fold in remaining egg whites in 2 additions, while gradually incorporating Cheddar, remaining Parmesan and green onions.
Spoon into prepared ramekins. Bake for 15 to 18 minutes or until puffed and set.
Substitute Gruyère or Swiss for Cheddar cheese.