Mashed Potato Soufflé

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

Made with mashed potatoes, this light and airy soufflé sounds intimidating but is really easy to make.

Recipe tags: garlic base, easy difficulty, side, vegetarian, roast

3 Tbsp	bread crumbs
2 cups	mashed potatoes
2 Tbsp	Better Than Bouillon^® Roasted Garlic Base
2 Tbsp	Parmesan cheese
	Pinch ground nutmeg
4	eggs, separated
	Pinch cream of tartar (optional)
2 Tbsp	finely chopped fresh chives

1

Preheat oven to 400˚F. Grease 1-quart round soufflé dish or casserole. Dust bottom and sides with bread crumbs, swirling to coat dish well; set aside.
2

In large bowl, mix together mashed potatoes, Roasted Garlic Base, Parmesan and nutmeg. In separate bowl, beat egg yolks until pale yellow and thickened. Fold into mashed potato mixture.
3

In separate bowl, with clean beaters, beat egg whites on low speed until foamy. Add cream of tartar (if using); beat on high speed until stiff peaks start to form. Fold one-quarter into mashed potato mixture; fold remaining egg whites into mashed potato mixture.
4

Spoon into prepared baking dish. Bake for 25 to 30 minutes or until puffy and set. Let cool on rack for 10 minutes. Sprinkle with chives.

Tip: Alternatively, divide mixture among four (6 oz) ramekins.

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