Mashed Potato Souffle
Created by breezermom on November 22, 2016
- Servings: 8
- Prep Time: 5m
- Cook Time: 1h
- Recipe #25262
Ingredients
- 1 1/4 cups 2% milk (reduced fat milk, divided)
- 2 tablespoons all-purpose flour
- 2 2/3 cups water
- 219 grams instant mashed potato flakes (preferably Idahoan, 2 2/3 cup)
- 4 ounces fat-free Greek yogurt (plain, 1/4 cup)
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- 5/8 teaspoon salt
- 3 large eggs, lightly beaten
- 1 ounce pecorino Romano cheese (finely grated, about 1/4 cup)
How to Make
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Step 1: Preheat oven to 400°.
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Step 2: Coat a 2 quart souffle dish with cooking spray.
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Step 3: Combine 1/4 cup milk and flour, stirring with a whisk. Brig flour mixture and 2 1/3 cups water to a boil in a medium saucepan; simmer 2 minutes. Remove from heat; stir in remaining 1 cup milk and potato flakes. Add yogurt and the remaining ingredients, stirring until just combined.
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Step 4: Spoon into the prepared dish. Bake at 400° for 45 minutes or until puffy.
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Step 5: Turn on broiler (leave dish in oven). Broil 2 minutes or until lightly browned. Serve immediately.
Nutritional Facts
- Serving Size: 1 (190 g)
- Calories 126.1
- Total Fat - 6.9 g
- Saturated Fat - 3.6 g
- Cholesterol - 92.7 mg
- Sodium - 334.6 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 0.7 g
- Sugars - 2.6 g
- Protein - 7.1 g
- Calcium - 152.7 mg
- Iron - 0.7 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg