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Potato Souffle1

Mashed Potato Soufflé

Marla Hingley
These potatoes are so light and fluffy, you better make extra - since everyone will want seconds!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8


  • 3 Tbsp butter or margarine
  • 3 lbs Russet potatoes peeled & boiled
  • 3 egg yolks
  • 1 1/4 cup milk or milk alternative
  • 1 1/2 cup GF Gruyere or Jarlsburg cheese grated
  • Salt to taste


  • Mash potatoes, then add butter. Cool slightly then mix in yolks, milk and 1 1/4 cups of the cheese. Salt to taste.
  • Spread into buttered baking dish, and top with remaining cheese (don't pile potatoes too close to dish edges, as it will rise a few inches as it bakes), and bake at 400°F for 30 minutes.
  • Note: Use a high sided casserole dish – not a rectangular baking dish, or the potatoes will be more crunchy then fluffy.
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