• Ingredients: 20
  • Serves: 6

Potato "soufflé" with russet potatoes, two 4-ounce containers of whipped cream cheese with chives, sour cream, 1/2 stick unsalted butter, melted, large eggs, beaten lightly.




Grilling And Serving

  • Fresh herb sprigs
  • Lemon wedges

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes.

    For this step you will need

  2. Step 2 Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl.

Nutrition information

Calories 418 Carbohydrates 43 g (14%)
Fat 24 g (37%) Protein 9 g (19%)
Saturated Fat 14 g (69%) Sodium 165 mg (7%)
Polyunsaturated Fat 1 g Fiber 3 g (12%)
Monounsaturated Fat 6 g Cholesterol 129 mg (43%)