Bungalow Chef’s Rosemary Potato Soufflé

If you keep up with my Recipe Revival blog you know that Thanksgiving dinner is my favorite meal of the year. Full of culinary traditions and flavorful memories, we all step out of our weekday routine and create the ultimate family feast on this special Thursday in November. Whether you’re a turkey aficionado, dressing devotee or pumpkin pie enthusiast, we all have our favorites. However, you rarely hear folks say that the potato dish is the one they look forward to with zeal on this day of honoring America’s first harvest feast. Well, that’s about to change.

Potato Soufflé

Rosemary Potato Soufflé. Better than mashed potatoes.

I’ve been making my Rosemary Potato Soufflé for years and it always makes an appearance at my Thanksgiving and special occasion dinner tables. Believe me, it will impress your guests with it’s beautiful golden color, puffed airy texture and rich silky flavor. And…what you will be very happy to know is you can make it the day before which will save you time as well as allow for additional cooking space on your kitchen stove.

So, start a new tradition this year and add my Rosemary Potato Soufflé to you holiday menu. You never know…your guests might make it their new Thanksgiving favorite. If you’re lucky enough to have any leftovers, refrigerate and when chilled, form into patties and fry in butter.

Leftovers make Potato Pancakes!

Leftovers make Potato Pancakes!

Want more flavorful side dishes that compliment your holiday table? Just click on the links below.
Best Thanksgiving Dressing
Cranberry Sauce with Lemon and Maple Syrup
Sauteéd Brussels Sprouts With Horseradish
Grandma Esther’s Braised Red Cabbage

Bungalow Chef’s Rosemary Potato Soufflé

Yield 8-10 servings

Equipment: 2 qt. soufflé or deep baking dish, stock pot and vegetable ricer or masher

Preheat oven to 350 degrees

5 lbs. red potatoes
2 1/2 cups of heavy cream or a bit more depending on the starch of the potatoes
2 teaspoons finely chopped fresh rosemary
1 stick of butter (melted and warmed with the cream)
8 oz cream cheese (cut into small bits)
1 egg (room temperature and beaten)
1/4 tsp baking power
Salt and pepper to taste

Peel and placed the potatoes in a stock pot with water just covering the potatoes. Add 1/2 teaspoon of salt. Bring to boil and simmer until fork tender. Drain well.

In a small saucepan heat heavy cream, chopped rosemary, and butter to a low simmer.

Using the ricer or masher, start processing the potatoes. Incorporate the cream cheese, cream-butter and blend well. Mix in the egg and baking powder.

Place in the baking dish and bake for 30 minutes until it starts puffing up and turning golden brown. This can be made the day before. Just bring up to room temperature before you place it in the oven.


Tags: , , , , , , , , , , , , , ,

No comments yet.

Leave a Reply