Mashed Potato Soufflé with Blue Cheese
When you’ve got leftover mashed potatoes and some blue cheese, you’ve got the beginnings of something SPECIAL. Think twice-baked mashed potatoes… or an easy potato bake that masquerades as an elegant potato soufflé. Think of 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.
Table of Contents
Why you’ll love this recipe:
- Uses up leftover mashed potatoes.
- Transforms them into a delicious side dish that’s fancy enough for company.
- I used blue cheese, but you can use cheddar or other cheese varieties for this potato souffle.
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
- In a bowl mix the mashed potato, egg, scallions, milk and blue cheese.
- Mix well until thoroughly combined.
- 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
- Add the bread, parsley and butter to the bowl of a mini food processor.
- Pulse until fine breadcrumbs form and the parsley is chopped.
- 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 it was only enough for the 3 of us on this night.
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
- Eye of Round Roast
- 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 Gorgonzola Salad
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Yukon Blue Potato Souffle
INGREDIENTS:
- 3 cups leftover mashed potatoes – made with Yukon Gold potatoes
- 2 scallions white and light green parts, chopped
- 1 egg
- ⅓ cup milk
- 3 ounces blue cheese crumbled, divided
- 2 slices bread preferably sourdough or italian
- ¼ cup parsley fresh
- 1 tablespoon butter cut into small cubes
- 1 tablespoon extra blue cheese for topping
DIRECTIONS:
- 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.
I made this recipe on Christmas Eve and loved it so much that I made for my sister-in-law’s birthday. It was a big hit and everyone raved about it. I will share the recipe with friends and family!
I can see now that I will need to make too much mashed potato. Great idea!
Glad you like it!
Oh this looks so amazing! I love mashed potatoes but I haven’t eaten them in a while. Pinning this one!
I looooooove mashed potatoes and this looks absolutely delicious!! Thanks for sharing!
Hi Sam! I don’t know anyone who doesn’t like mashed potatoes! Thanks for your comment!
You had me with the bleu (blue) cheese! This looks absolutely fabulous. Another amazing dish for a day when my guard is down watching calories 😉
It’s all about balance. Tomorrow we eat Kale!
Blue cheese with potatoes! What a genius idea!
I don’t know about genius – but it really is good!