Souffle Potatoes

Robbie McCubbin

Robbie McCubbin

31st January 2011

Souffle Potatoes

Simple easy garnish, holds great on platters


  • 1400g warm dry mashed potatoes
  • 16 egg yolks
  • Little Cream, warm
  • Salt, Pepper
  • Grated Nutmeg
  • Butter for greasing


1. Beat egg yolks into warm mash, season grate fresh nutmeg to tatse
2. Add a little warm cream to mix just enough to `loosen` slightly
3. Grease Dariole moulds with melted butter
4. Fill moulds 3/4 with mash mix
5. cook in bain marie at 180oC for 20mins until potatoes are risen & browned on top

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