Description
This Cheesy Potato Soufflé combines creamy potatoes and rich cheeses into a warm, inviting dish that’s perfect for sharing during cozy dinners or festive gatherings.
Ingredients
Scale
- 2 lbs Yukon Gold Potatoes
- 8 oz Cream Cheese (full fat)
- 1 cup Cottage Cheese (blended)
- 4 tbsp Butter (melted or softened)
- 2 Eggs
- 2 tbsp Chives (chopped)
- Salt
Instructions
- Preheat oven to 350°F. Peel and chop potatoes; cook in salted water until tender (15-20 mins). Drain and let steam dry.
- In a mixing bowl, blend cream cheese, cottage cheese, and 2 tbsp melted butter until smooth. Add eggs one at a time and whip until fluffy.
- Mash the potatoes, stir in chives, and fold into the creamy mixture. Season with salt to taste.
- Transfer to a buttered 9×13 inch baking dish. Drizzle with remaining melted butter and bake for 30 minutes until golden brown and puffy.
Notes
Ensure potatoes are thoroughly drained to prevent sogginess.
Use room temperature eggs for better mixing and fluffiness.
Nutrition
- Serving Size: 1/6 of dish
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg