"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Puffy Potato Souffle, by Shanna Lasley, is from The Lasley's Favorite Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Preheat over to 350º. Grease baking dish. Beat yolks until light, add yolks to mashed potatoes with milk, butter, garlic, onion, salt and pepper. Fold in stiffly beaten egg whites. Pile into prepared baking dish. Bake 10 minutes. Serve immediately. Add chopped chives as garnish if desired.
I have to bake much longer than 10 minutes normally 20-25. When checking give it a shake and see if it jiggles.
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