Serves: 6
Total Calories: 320
Boil potatoes until tender. Drain. While still hot, whip potatoes with cream cheese, egg, and cream. Season to taste with salt, pepper, and Tabasco. Fold in scallions. Pour into buttered casserole dish, leaving 2–3 inches at the top for “puffing.” Bake at 350° for 45 minutes.
Note: Soufflé can be assembled and refrigerated until baking time.
This Mashed Potato Soufflé recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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