Let’s be honest. Very rarely do you have “leftover” mashed potatoes in the house, right? Because mashed potatoes are the quintessential comfort food. Like a warm hug from Mom. They’re smooth and creamy and make you feel good inside. So the only time we have leftovers is if I’ve purposely made more than I need — and more than my family can eat — a tough proposition, but it can be done. And should be, because this luscious blue and gold soufflé elevates any meal.
I’d been dreaming of this souffle for a while and I knew the only way I’d get to it was through this circuitous route… A big family dinner — an even bigger side of mash — and then just enough to make this yummy soufflé a few days later.
I’m using the term “soufflé” very loosely here. While it will puff, this little casserole is by no means “delicate.” It’s hearty and rich. With pops of tangy blue cheese, little bites of green onion and a smooth creamy finish.
And did I mention the crumb? There should always be crumb. A crust of bread, a little butter and parsley whirred together in the mini prep (if you don’t have one of these handy little items – stop everything and get one now) for a quick buttered breadcrumb topping. And yes, I may have added a little more blue cheese to the topping, just because.
When you carry this to the table — everyone’s attention will be diverted from your chicken, or pork chops or steak — it’s just that good. P.S. – if you’re not a fan of blue cheese, you can substitute any other kind of crumbled or shredded cheese – cheddar would be an obvious winner, but so would a smoked gouda or gruyere! Yum!
Get The Essentials:
- 3 cups leftover mashed potatoes - made with Yukon Gold potatoes
- 2 scallions, white and light green parts, chopped
- 1 egg
- 1/3 cup milk
- 3 ounces blue cheese, crumbled, divided
- 2 slices bread (preferably sourdough or italian)
- 1/4 cup fresh parsley
- 1 tablespoon butter, cut into small cubes
- 1 tablespoon extra blue cheese for topping
- Preheat the oven to 375 degrees. Spray a small (3-4 cup) casserole dish with vegetable spray.
- In a large bowl combine the mashed potatoes, scallions, egg, milk and blue cheese. Stir until well combined. Transfer the mashed potatoes to the casserole dish and smooth the top with the back of a spoon.
- Place the bread, italian parsley and butter into the bowl of a mini-prep food processor and pulse until fine breadcrumbs form and parsley is chopped.
- Top the potato mixture with the breadcrumbs and sprinkle with remaining blue cheese.
- Bake for 20-25 minutes until topping is browned and bubbly. Serve.