Leftover Mashed Potato and Cheese Soufflés

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Leftover mashed potatoes are transformed into heavenly cheese soufflés with just a few simple ingredients.

Recipe tags: onion base, moderate difficulty, side, vegetarian, stovetop

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

1

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.
2

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.
3

In separate bowl, using clean beaters, beat egg whites on low speed until foamy. Beat on high speed until stiff peaks start to form.
4

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.
5

Spoon into prepared ramekins. Bake for 15 to 18 minutes or until puffed and set.

Substitute Gruyère or Swiss for Cheddar cheese.

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