Potato soufflé

1 serving


Peel the cooked potatoes and wipe through a sieve. Stir the egg yolks well with sour cream and add to the cold potatoes. Carefully introduce strong egg white foam into the resulting mass. Lubricate the refractory utensils with butter, fill with potato mass and put in hot water. Soar in boiling water for 35-40 minutes. From the products specified in the recipe, 2 portions of souffle will be obtained.