Leftover Mashed Potato Soufflé with Blue Cheese Recipe

When you’ve got leftover mashed potatoes and a little bit of blue cheese, you’ve got the beginnings of something REALLY SPECIAL.  Think twice baked mashed potatoes… or an easy potato bake that masquerades as an elegant potato soufflé. Think a creamy, lush blue cheese recipe that elevates chicken, steak, pork and lamb dinners.  This simple but delicious side dish gets a tangy bite from gorgonzola cheese and the herb breadcrumb topping adds just the right crunchy texture.

Honestly, I very rarely have “leftover” mashed potatoes in the house — because — mashed potatoes… However, there are times when I do (say, after Thanksgiving or Christmas)  and there are times when I PURPOSELY make more than I need, just so I can make this potato soufflé. With just a handful of kitchen staples, plain mashed potatoes get a zingy lift in this twice baked mashed potato and blue cheese recipe.

Blue Cheese Potato Soufflé Ingredients

• Leftover Mashed Potatoes
• Egg
• Scallions
• Milk 
• Blue Cheese
• Bread
• Parsley
• Butter

Pretty straightforward, right? 

I’m using the term “soufflé” very loosely here.  While it will puff, this easy potato bake 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.

Making Twice Baked Mashed Potato Soufflé

1. In a bowl mix the mashed potato, egg, scallions, milk and blue cheese.
2. Mix well until thoroughly combined.
3. Transfer the leftover mashed potato mixture to a prepared casserole dish.

Seriously simple, right?

You normally don’t find a breadcrumb topping on a soufflé, but as I said, I’m using “potato soufflé” loosely here. In this instance, a toasty buttered crumb with crumbles of blue cheese and fresh parsley highlight the creamy decadence of the twice baked mashed potato casserole. Plus, it’s really easy to make.

Making Breadcrumb Topping

1. Add the bread, parsley and butter to the bowl of a mini food processor. 
2. Pulse until fine breadcrumbs form and the parsley is chopped.
3. Sprinkle the remaining blue cheese over the easy potato bake and pop it into the oven.

BAM! Done. The beauty of this quick and easy topping is that the butter actually gets evenly distributed with the breadcrumbs. Consequently, the crumb will toast up  perfectly —  because they’ve been buttered.

I served this Leftover mashed potato soufflé alongside my daughter’s favorite pork roast when she was home for a visit. She LOVED it and my husband did too, especially that tangy bite of blue cheese throughout.  This blue cheese potato soufflé should have served 6… but on this night, it was only enough for the 3 of us.

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!

What To Serve with Leftover Mashed Potato Soufflé:

• Grilled Veal Chops
• Homemade Ham with Brown Sugar Mustard Glaze
• Bourbon Marinated Flank Steak
• Homemade Roast Beef with Brown Onion Gravy
• Herb Crusted Pork Loin with Pan Gravy

More Blue Cheese Recipes:

• Crispy Fried Sweet Potato Gnocchi and Blue Cheese
• Pear Pomegranate Salad with Blue Cheese Crostini
• Warm Caramelized Pear and Gorgonzola Salad

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Yukon Blue Potato Souffle

Course: Side Dish

Cuisine: American

Keyword: blue cheese, leftover mashed potatoes, mashed potato

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 6

Calories: 117kcal

On the rare occasion you have leftover mashed potatoes, here's a delicious way to repurpose them.

Print Recipe

Ingredients

• 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 parsley fresh
• 1 tablespoon butter cut into small cubes
• 1 tablespoon extra blue cheese for topping

Instructions

• 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.

Nutrition

Calories: 117kcal | Carbohydrates: 6g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 297mg | Potassium: 106mg | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 0.7mg

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