Mini Herbed Potato Soufflés with Crème Fraîche
These potato soufflés are hearty, yet light, and perfectly creamy, making this one unforgettable, and photo-worthy, side dish. Don’t be nervous about making a soufflé — this potato version is sturdier than you might think.
OFF HEAT, MASH:
Preheat oven to 375° with rack set in bottom third.
Coat the inside of two 12-oz. ovenproof ramekins with 1 Tbsp. butter; sprinkle each with Parmesan.
Cook potato with bay leaf in a pot of boiling salted water until fork-tender, about 10 minutes. Drain, discard bay leaf, then return potato to same pot, and cook over medium heat to remove excess moisture, about 30 seconds.
Off heat, mash potato with crème fraîche, butter, and garlic until smooth. Stir in chives, parsley, and salt; season with pepper. Stir in egg yolks.
Beat egg whites using a hand mixer on medium speed until foamy. Add cream of tartar and beat until stiff peaks form. Fold half of the egg whites into potato mixture until combined, then stir in remaining whites until no streaks remain.
Divide potato mixture between ramekins, then bake until tops are puffed and golden brown, 30–35 minutes.
% Daily Value*
Total Fat 47g 72%
Saturated Fat 28g 140%
Cholesterol 295mg 98%
Sodium 945mg 39%
Carbs 35g 11%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.