Souffle Potatoes

Souffle Potatoes

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Servings: 6
Calories: 237
Prep Time 15 minutes
Cook Time 50 minutes


  • 1 1/2 lb floury potatoes peeled and cut into chunks
  • butter for greasing
  • 6 tbsp finely grated parmesan
  • 10 1/2 oz carton fresh four cheese sauce
  • 1 tbsp wholegrain mustard
  • 3 medium eggs separated


  • Put the potatoes in a pan of cold salted water and cook for 20 minutes, or until tender. Drain, mash in the pan over a gentle heat for 2 minutes to dry a little. Put in a bowl and cool for 10 minutes.
  • Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Butter six 250 ml (9 fl oz) ramekins, sprinkle each with 1 tablespoon of the parmesan and put them on a baking sheet.
  • Add the cheese sauce, mustard and egg yolks to the potato, season well with salt and pepper and beat together.
  • Whisk the egg whites in a clean, grease-free bowl until stiff peaks form, then fold them into the mashed potato. Spoon into the prepared ramekins and bake for 30 minutes until well risen. Serve immediately.
Calories: 237 kcal
Carbohydrates: 24 g
Protein: 9 g
Fat: 12g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 554 mg
Potassium: 516 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 428 IU
Vitamin C: 22 mg
Calcium: 122 mg
Iron: 1 mg
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