Marguerite’s Mashed-Potato Souffle
8 russet potatoes, peeled, cut into chunks
1/2 cup (1 stick) butter
1 clove of garlic crushed(optional)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg (add garlic or nutmeg) I used garlic, I did not add nutmeg for the dinner
2 cups half-and-half
2 whole eggs (mixed)
1/2 cup grated Parmesan cheese
Cook potatoes in boiling water until tender. Drain potatoes and place them back in the pot, and heat for one minute, so excess water evaporates. Place potatoes in a large mixing bowl with butter, salt, pepper, nutmeg and half-and-half. Mash with a potato masher or the wire whip of a large mixer. (Don’t use a food processor.)
Place in a greased baking dish and cover with plastic wrap. (Don’t use foil. It can turn the potatoes brown.) Place in the refrigerator overnight.
The next day, heat oven to 400 degrees. Place uncovered potato dish in the oven and bake until puffed and heated through, about 25 to 30 minutes.
8 russet potatoes, peeled, cut into chunks
1/2 cup (1 stick) butter
1 clove of garlic crushed(optional)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg (add garlic or nutmeg) I used garlic, I did not add nutmeg for the dinner
2 cups half-and-half
2 whole eggs (mixed)
1/2 cup grated Parmesan cheese
Cook potatoes in boiling water until tender. Drain potatoes and place them back in the pot, and heat for one minute, so excess water evaporates. Place potatoes in a large mixing bowl with butter, salt, pepper, nutmeg and half-and-half. Mash with a potato masher or the wire whip of a large mixer. (Don’t use a food processor.)
Place in a greased baking dish and cover with plastic wrap. (Don’t use foil. It can turn the potatoes brown.) Place in the refrigerator overnight.
The next day, heat oven to 400 degrees. Place uncovered potato dish in the oven and bake until puffed and heated through, about 25 to 30 minutes.
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Serves larger group...same recipe
below
24 potatoes
1 ½ cups butter
3 tsp salt
3 cloves garlic (add garlic or nutmeg)
¾ tsp pepper
¾ tsp nutmeg(optional)
6 cups half and half
6 eggs mixed
1 ½ cups parmesan cheese
Cook potatoes in boiling water until tender. Drain potatoes and put them back in pot and heat for one minute so excess water evaporates. Place potatoes in a large mixing bowl with butter, salt, pepper, garlic or nutmeg, and half and half. Whip all together.
Gently add eggs. Fold carefully. Place in a greased baking dish and add cheese on top. Cover with plastic wrap (not foil, it will turn the potatoes brown). Place in refrigerator overnight. Next day heat oven to 350 degrees. Place uncovered potatoes in oven and bake until puffed and heated through, about 1 ½ hours. These take a long time to set up because of the size, we turned them down or else they would get too brown.
Serves 24-30
below
24 potatoes
1 ½ cups butter
3 tsp salt
3 cloves garlic (add garlic or nutmeg)
¾ tsp pepper
¾ tsp nutmeg(optional)
6 cups half and half
6 eggs mixed
1 ½ cups parmesan cheese
Cook potatoes in boiling water until tender. Drain potatoes and put them back in pot and heat for one minute so excess water evaporates. Place potatoes in a large mixing bowl with butter, salt, pepper, garlic or nutmeg, and half and half. Whip all together.
Gently add eggs. Fold carefully. Place in a greased baking dish and add cheese on top. Cover with plastic wrap (not foil, it will turn the potatoes brown). Place in refrigerator overnight. Next day heat oven to 350 degrees. Place uncovered potatoes in oven and bake until puffed and heated through, about 1 ½ hours. These take a long time to set up because of the size, we turned them down or else they would get too brown.
Serves 24-30
