Yukon Potato Souffle



  • 3 pounds medium size Yukon gold potatoes, washed, peeled and quartered

  • 4 ounces (1 stick) unsalted butter, at room temperature, cut in 8 to 10 pieces

  • 1/2 cup all purpose flour

  • 8 large eggs

  • 3 tablespoons kosher salt

  • 1 teaspoon freshly ground nutmeg


  1. Heat the oven to 400°F.
  2. Generously butter a round soufflé dish or casserole that is approximately 4-inches deep and 10 inches in diameter.
  3. Set aside.

  4. Place the potatoes in a large pot filled with cold water.
  5. Season generously with salt.
  6. Bring the water to a boil, reduce to a simmer and cook the potatoes until fork tender, about 15 minutes depending on size.
  7. Pour the potatoes into a colander and shake to remove as much moisture as possible.
  8. Place the potatoes in a food mill or a potato ricer and add them back to the pot with the butter and flour.
  9. Cook the mixture over low heat, stirring constantly with a wooden spoon.
  10. The mixture should come together into a single, cohesive mass.
  11. Transfer the potato mixture to the bowl of an electric stand mixer fitted with the paddle attachment.
  12. Mix on low speed for about 30 seconds while you crack the eggs into a liquid measure.
  13. Lightly whisk the eggs and slowly add to the potatoes with the mixture running.
  14. Increase the speed to medium when all of the eggs are in.
  15. Mix 1 minute or until the eggs are fully incorporated and the mixture is smooth.
  16. Scrape the contents of the mixer bowl into the prepared baking dish and place on rack in the middle of the oven.
  17. Bake until the soufflé has nearly doubled in size and is golden brown, 30 to 40 minutes.
  18. Serve immediately.


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