This potato soufflé with spinach and roquefort cheese, is light and fluffy in texture but rich in taste. It’s a luxurious side dish, fit for any dinner party. A great recipe for the upcoming Thanksgiving and Christmas season.
The soufflé as a dish is a French invention. The word soufflé comes from the French verb souffler. This means “to breathe” or “to puff”. Which is exactly what a soufflé does: it inhales… and exhales. Because, let’s be honest, deflating is what soufflés are most famous for.
You don’t have to be overly concerned about that with this recipe, however. Soufflés usually contain two main ingredients: a base (like crème pâtissière or béchamel) and beaten egg whites. The base provides the flavour and the egg whites provide the rise. In many sweet soufflés, the base is already pretty light. That’s why these kinds of soufflé can fluff up to almost twice their original size.
However, this is a potato soufflé, which means it uses a base of mashed potato. Because this is quite heavy, potato soufflés don’t puff up a lot. So while this soufflé will definitely be light and fluffy, it will not rise quite so much. However, because of the starch in the potatoes the soufflé is also less likely to catastrophically collapse
While you can use this soufflé as a vegetarian main dish, I personally feel it works best as a side dish. As a luxurious accompaniment to any kind of roast meat.
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