Quick & Easy

Garlic potato soufflés

Soft, light and garlicky with a crisp, golden crust, these little garlic potato soufflés make an excellent starter.
potato soufflés



1.Boil potatoes and garlic together until tender; drain. Mash in a large bowl.
2.Preheat oven to 200°C/180°C fan-forced. Oil four ¾-cup (180ml) soufflé dishes; sprinkle bases and sides with breadcrumbs, shake out excess. Place prepared dishes on oven tray.
3.Melt butter in medium saucepan; cook flour, stirring, until mixture thickens and bubbles. Gradually add milk, stirring until mixture boils and thickens; remove from heat. Stir in egg yolks, cheese, thyme and potato, mixing until cheese melts and mixture is smooth. Return soufflé mixture to same large bowl.
4.Using electric mixer, beat egg whites in small bowl until soft peaks form. Fold egg whites, in two batches, into soufflé mixture. Spoon soufflé mixture into prepared dishes; bake, uncovered, in oven about 20 minutes or until browned lightly and puffed.

You can also use lasoda or sebago potatoes for this recipe.


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