Souffleed Potatoes Recipe

Name: Souffleed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups peeled, cubed potato; 1/3 cup evaporated skimmed milk; 3 Tablespoons light process cream cheese; 1/4 teaspoon salt; 1/3 cup chopped sweet red pepper; 2 Tablespoons chopped green onions; 1/8 teaspoon ground white pepper; 2 egg whites; Vegetables cooking spray; 2 teaspoons grated Parmesan cheese

Servings: persons

2 cups peeled, cubed potato
1/3 cup evaporated skimmed milk
3 Tablespoons light process cream cheese
1/4 teaspoon salt
1/3 cup chopped sweet red pepper
2 Tablespoons chopped green onions
1/8 teaspoon ground white pepper
2 egg whites
Vegetables cooking spray
2 teaspoons grated Parmesan cheese

1
1) Place potato in a saucepan; add water to cover. Bring to a boil. Cover reduce heat, and simmer 15 minutes or until tender. Drain.
2
2) Combine potato and milk in a large bowl; beat at medium speed of an electric mixer 1 minute or until smooth. Add cream cheese and salt; beat at low speed until well blended. Stir in red pepper, green onions, and white pepper.
3
3) Beat egg whites at high speed of an electric mixer until soft peaks form. Gently fold egg whites into potato mixture. Spoon into a 1-quart casserole coated with cooking spray. Bake at 350 degrees for 35 minutes. Sprinkle with Parmesan cheese; bake 5 additional minutes or until cheese is golden. Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups peeled, cubed potato, 1/3 cup evaporated skimmed milk, 3 Tablespoons light process cream cheese, 1/4 teaspoon salt, and more.

Yes, Souffleed Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Souffleed Potatoes

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