Whipped Potatoes Souffle

Just when I thought all that could be done with spuds was done, I bump into this latest domestic gem brought to my attention by Janet of Janet is Hungry, from Canada's quaint capital of Ottawa.

Janet's inspiration was taken from a recipe in the LCBO's Food & Drink quarterly magazine. For those unfamiliar with the LCBO (Liquor Control Board of Ontario), we have a province-run monopoly that exclusively sells alcohol in our province. One of the few positives is their publishing of Food & Drink magazine....have a look.

If you view Janet's inspiration, it's obvious that she she slimmed down the recipe and in fact made it her own without compromising presentation or taste. I tried this recipe out with leftover mashed potatoes and they turned out beautiful and delicious! The only changes I might try (I'll keep you posted) is to grease the ramekins and dust with breadcrumbs to expose a golden crust if I choose to flip the souffles for plating. Another thing I might try is folding in whipped egg whites to get a towering rise out of these souffles!

Whipped Potatoes Souffle

3 cups of leftover mashed potatoes
1 cup cottage cheese
4 eggs
1/4 cup butter, softened
3 green onions, diced
salt and pepper to taste

1. Allow your leftover mashed potatoes to come to room temperature.
2. In a bowl, with a hand mixer, beat the eggs, cottage cheese and butter until fluffy. Add the potatoes to the mixture and beat with the mixer until everything is whipped up.
3. Put the mixture in a greased casserole dish or ramekins. You may bake them now or refrigerate but ensure that you allow the potato mixture to come to room temperature before baking.
4. Bake in a preheated 450 F oven for approx. 25 or until the top (s) is golden brown. Allow the souffle's to cool a bit before removing. Take a flexible knife and carefully separate the potato from the ramekin to remove and plate.
   

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