A note on the ricer called for in this dish. I don’t use that kitchen tool very often but it definitely has it’s purpose in this recipe. It separates the skin from the potatoes making for a fluffy mix. If you don’t have a ricer or don’t want to purchase one, don’t throw away the recipe. You can peel the potatoes after you boil them. (The skin comes off pretty easily after cooked.) You could peel them before boiling but that tends to make the potatoes mushy. On one occassion, when cooking at a friends house, I didn’t have a ricer and I forgot to peel the potatoes. I started mashing and realized the skins were still in the pot!!! LOL. No worries…I hand picked them out and saved the dish. When there is a will, there is a way.
Horseradish Potato Soufflé
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5 Oz. Yukon gold potatoes
- 2-3 Tbsp. Heavy whipping cream
- 1 Tbsp. Butter
- 2 Tbsp. Fresh prepared horseradish
- 1/4 Cup Shredded Asiago cheese
- 1 Egg
- 1/4 Cup Panko breadcrumbs
- 1/4 Cup Plain breadcrumbs
- Cooking spray
- Kosher Salt and fresh cracked black pepper, to taste
- Parsley and more grated Asiago cheese to garnish
Instructions
- Boil potatoes in lightly salted water until soft. Put the potatoes through a ricer. If you don’t have a ricer, peel the potatoes before boiling. Heat cream and butter together in a small bowl in the microwave for 30 seconds.
- Mash the potatoes together with cream mixture, horseradish, cheese and egg. Season with salt and pepper. The mix should be light and fluffy. If it is too thick, add a splash more of cream.
- Mix the panko and plain breadcrumbs in a small bowl with a pinch of salt and a couple of grinds of fresh black pepper. In a small muffin tin apply the cooking spray to four cups and coat with panko and breadcrumb mixture. Shake the pan so the breadcrumbs completely coat the four muffin tins. Pour out any excess breadcrumbs and discard. Pour or spoon the potato mixture into the pan and bake in a 350ºF oven for 25 minutes. Test with a toothpick and when it comes out clean, they are ready.
- Gently run a knife around the outside of the potato to loosen and then just lift out using a small spoon. Serve on a platter or individual plate with parsley and a light dusting of more shredded Asiago cheese. Enjoy.
