Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 lbs potatoes, peeled and cut into 2-inch pieces
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 tablespoons sour cream
- 2 eggs, separated
- 2 tablespoons heavy cream
- salt and pepper
- 1 tablespoon dried parsley, thyme, or tarragon
- 4 oz Parmesan cheese, grated
- =
Directions
Preheat oven to 350°F. Cook potatoes in boiling salted water for 15 minutes or until tender. Drain and mash potatoes in a bowl. Place a small pan over medium heat and put butter and onions. Cook for 5 minutes or until onions are soft. Add onions to the mashed potatoes. Stir in sour cream, egg yolks and cream. Add salt and pepper to taste. Addin herbs and grated cheese. Stir until smooth. Beat egg whites until stiff. Fold 2 tablespoons of egg white into the potato mixture, then fold in the rest. Pour into a greased souffle dish and bake for 25 minutes or until top is golden brown. Serves 8.