Mashed Potato Soufflé

Name: Mashed Potato Soufflé
Ingredients: Baking spray with flour; 1 1/4 cups 2% reduced-fat milk, divided; 2 tablespoons all-purpose flour; 2 2/3 cups water; 2 2/3 cups instant potato flakes; 1/4 cup plain fat-free Greek yogurt; 2 tablespoons butter, melted; 1 teaspoon baking powder; 5/8 teaspoon salt; 3 large eggs, lightly beaten; 1 ounce pecorino Romano cheese, finely grated (about 1/4 cup)

11 ingredients

4 steps

Ingredients

Baking spray with flour
1 1/4 cups 2% reduced-fat milk, divided
2 tablespoons all-purpose flour
2 2/3 cups water
2 2/3 cups instant potato flakes
1/4 cup plain fat-free Greek yogurt
2 tablespoons butter, melted
1 teaspoon baking powder
5/8 teaspoon salt
3 large eggs, lightly beaten
1 ounce pecorino Romano cheese, finely grated (about 1/4 cup)

Directions

1

Preheat oven to 400°.
2

Coat a 2-quart souffle dish with baking spray.
3

Combine 1/4 cup milk and flour, stirring with a whisk. Bring flour mixture and 2 2/3 cups water to a boil in a medium saucepan; simmer 2 minutes. Remove from heat; stir in remaining 1 cup milk and potato flakes. Add yogurt and remaining ingredients, stirring until just combined. Spoon into prepared dish. Bake at 400° for 45 minutes or until puffy.
4

Turn on broiler (leave dish in oven). Broil 2 minutes or until lightly browned. Serve immediately.

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