Description
An easy potato souffle of fluffy mashed potatoes and a golden brown top. Use your Instant Pot to speed up the prep time of this recipe.
Ingredients
Scale
- 2 pounds (about 6 medium) Russet potatoes, peeled and cut into 1 inch cubes
- 3/4 cup half and half (or half milk and half cream)
- 1/2 cup shredded parmesan cheese
- 1 1/4 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- 3 eggs, separated
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add cubed potatoes into a steamer basket and drop the basket into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
- Discard the water in the Instant Pot. Dump potatoes into the pot. Mash potatoes until no lumps remain. Beat in half and half slowly. Stir in the parmesan, salt, nutmeg, pepper and egg yolks.
- Beat egg whites until stiff (I used a hand mixer). Fold the egg whites into the potatoes.
- Scrape into a 1.5-2 quart souffle or baking dish*. Bake at 375° F for 45 minutes, until golden brown.
- Category: Side
- Method: Instant Pot and Oven