Betty’s Potato Souffle

April 6, 2010

Three words: fluffy, creamy, deliciousness. This potato souffle recipe from my godmother Betty is nothing short of amazing. Betty is the ultimate hostess. She is always cooking up delicious dishes for her guests so when I asked my mom what I should make for Easter dinner she gave me this fantastic recipe. It was the perfect side dish for our honey glazed ham. The image doesn’t give the dish much justice so just take my word for it and you won’t be disappointed!

Here’s what you need:

– 5-6 medium-sized red potatoes
– 8 oz. cream cheese
– 2 eggs
– 1 small onion, finely diced
– 2 tbsp flour
– 3 1/2 oz. can fried onions
– salt and pepper to taste

Here’s how you make it:

(1) Peel potatoes and put into a large pot
(2) Fill pot with water until the potatoes are covered
(3) Bring to a boil
(4) Reduce heat and cover, simmer for 15-20 minutes
(5) Remove potatoes and mash in a large mixing bowl
(6) Add softened cheese, eggs, diced onion, and flour
(7) Beat at a slow speed until well blended
(8) Increase speed until mixture becomes light and fluffy
(9) Add salt and pepper to taste
(10) Pour into 9 x 13 inch casserole
(11) Sprinkle with fried onion
(12) Bake at 300 degrees for 35 minutes
(13) Enjoy!

>>>CLICK HERE TO PRINT RECIPE

Note: May be made ahead of time