Light, airy, and deeply savory, this potato and feta soufflé is a beautiful change of pace from the usual potato sides. The whipped egg whites give it lift, while the feta melts into the warm potatoes for a tangy, custardy texture. It’s especially delicious alongside marinated grilled lamb or roasted spring vegetables, and it’s elegant enough for a dinner party but still comfortingly simple.
INGREDIENTS:
4 medium potatoes
4 large eggs, separated
1/4 cup half-and-half
5 tablespoons butter
1 small onion, minced
1 celery rib, minced
1 cup finely crumbled feta cheese
Salt and freshly ground black pepper
METHOD:
Place potatoes in a large saucepan, cover with salted water, and bring to a boil. Cook until fork-tender, about 30 minutes. Drain and cool until easy to handle, then peel.
Mash potatoes in a large bowl. Add the egg yolks and half-and-half, then beat with a mixer until smooth and fluffy.
Preheat oven to 400°F. Grease a 7-inch soufflé dish (or individual ramekins) with 2 tablespoons butter.
In a skillet, melt the remaining 3 tablespoons butter. Add minced onion and celery and sauté for 3 minutes, until softened. Stir the sautéed mixture into the potato base along with the feta, salt, and pepper.
In a clean mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Gently fold one-third of the beaten egg whites into the potato mixture to lighten it. Fold in the remaining whites just until incorporated. Pour into the prepared dish (or divide into ramekins) and place on a baking sheet.
Bake for 40–45 minutes, or until the soufflé is puffed and the top is golden brown. Serve immediately.
SERVING SUGGESTIONS:
- Pairs beautifully with grilled or marinated lamb.
- Serve alongside roasted asparagus, braised greens, or a lemony cucumber salad.
- Make individual soufflés for an elegant brunch or small-plate dinner.
YIELD: Serves: 6 – 8
SOURCE: Adapted recipe from California Greek Girl, Mary Papoulias-Platis
