This dish is the perfect way to use up any leftover mashed potatoes. Mixed with blue cheese and topped with herbs and bread crumbs, this luscious blue and gold soufflé elevates any meal.
Total Time
45min
4.5
2 Ratings
Author: Garlic & Zest
Servings:
6
Ingredients
•
3
cups
Leftover
Mashed Potatoes
•
1
bunch
Scallions
, chopped
•
1
Eggland's Best Classic Egg
•
1/3
cup
Milk
•
2/3
cup
Crumbled
Blue Cheese
•
2
slices
Sourdough Bread
or Italian Bread
•
4
Tbsp
Fresh Parsley
•
1
Tbsp
Butter
, cubed
•
1
Tbsp
Blue Cheese
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C). Spray a small (3-4 cup) casserole dish with vegetable spray.
2.
In a large bowl, combine the Mashed Potatoes (3 cups), Scallions (1 bunch), Eggland's Best Classic Egg (1), Milk (1/3 cup), and Blue Cheese (2/3 cup). Stir until well combined.
3.
Transfer the mashed potatoes to the casserole dish and smooth the top with the back of a spoon.
4.
Place the Sourdough Bread (2 slices), Fresh Parsley (4 Tbsp), and Butter (1 Tbsp) the bowl of a mini-prep food processor.
5.
Pulse until fine breadcrumbs form and parsley is chopped.
6.
Top the potato mixture with the breadcrumbs and sprinkle with Blue Cheese (1 Tbsp).
7.
Bake for 20 to 25 minutes until topping is browned and bubbly.
8.
Serve and enjoy!
Nutrition Per Serving
CALORIES
306
FAT
15.7 g
PROTEIN
9.6 g
CARBS
31.8 g
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