Potato Soufflés

Name: Potato Soufflés
Total time: 3000 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 lb baking potatoes (approximately 3 large potatoes), peeled and cut into 1-inch chunks; 1 tbsp salt; 1/2 cup unsalted butter, softened; 4 oz cream cheese, softened; 1 cup sour cream; 2 tsp garlic salt; 2 large eggs; 1 Ground Paprika

sitreu1 @cook_3844812

I found this recipe in the Taste of the South Magazine and just had to share! These were divine, and this is my new favorite dish to make using potatoes. Hope you guys like it (:

sitreu1 @cook_3844812

I found this recipe in the Taste of the South Magazine and just had to share! These were divine, and this is my new favorite dish to make using potatoes. Hope you guys like it (:

Saved

Ingredients

50 mins

6 servings

2 1/2 lbbaking potatoes (approximately 3 large potatoes), peeled and cut into 1-inch chunks
1 tbspsalt
1/2 cupunsalted butter, softened
4 ozcream cheese, softened
1 cupsour cream
2 tspgarlic salt
2 largeeggs
1Ground Paprika

Saved

Steps

50 mins

1

In a large saucepan, place chunks of potatoes and salt with enough cold water to cover. Bring to a boil over high heat. Reduce heat to a simmer, and cook until fork-tender, approximately 20 minutes. Drain and place in a bowl.
2

Preheat oven to 350° (F).
3

Add butter, cream cheese, sour cream, and garlic salt to bowl of potatoes. Beat at low speed with an electric mixer until combined. Let cool for 10 minutes. ***
4

Add eggs, increase mixer speed to medium, and whip until fluffy, approximately 30 seconds. Spoon potatoes into 6 oval cast-iron mini servers (or a glass baking or casserole dish), and sprinkle with paprika.
5

Bake until lightly browned, approximately 20 minutes
6

*** Note: Potatoes can be refrigerated at the end of Step 3 and baked later. Use within 3 days.