Parmesan Souffle "Mashed Potatoes" Source: Source: Idaho Potato Commission Print This Recipe Ingredients & Directions 4 6 3 3 1 3 4 Idaho potatoes (120 count) oz Heavy cream oz Unsalted butter oz Grated parmesan Reggiano cheese oz Kkosher salt 3 egg yolks 4 egg whites, whipped to soft peak Method1. Place the potatoes, skins on, in a 4 quart sauce pot and cover with cold water. Bring to a boil, reduce to a simmer and cook gently until tender. Peel the potatoes while ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.