A savory potato souffle recipe made with russet potatoes and veggies cooked in the instant pot before baking in the oven. This quick recipe is perfect for Thanksgiving or any dinner meal. A great way to use up leftover mashed potatoes
This year, I thought it was time to take the ordinary mashed potatoes to a whole new level.
I decided to make a soft, fluffy savory mashed potato recipe that everyone will love, not just vegans!
This potato souffle has a very buttery smooth consistency with a citrusy flavor with the aromas of fresh dill making you drool with just one whiff!
Tips for making it
- Use russet potatoes only for this recipe. They have the perfect texture for turning out a fluffy souffle recipe
- The use of a steamer in your instant pot will make your life so much easier. It steams the veggies and potatoes without getting mushed.
- The instant pot will quickly steam both in just 15 minutes. If you prefer using the stove top method to steam the veggies, it will take about 30-50 minutes.
- I love using hazelnut milk in this souffle, but, feel free to use almond milk, oat milk, or cashew milk for it. You can always go with coconut milk or regular milk too.
- The potato may seem like it is not boiled all the way through. Don’t worry about that. It will finish cooking in the oven
- Once the potato has been boiled let it cool for just 10 minutes. It should still be slightly hot to the touch. Cold potato will be harder to grate and the souffle will not be smooth.
- The veggies should be frozen because they will take 15 minutes to steam. Fresh veggies take only about 10 minutes to make and they will turn mushy when they are steamed for 15 minutes
- It seems odd to steam the veggies and potatoes together, but it’s a huge timesaver. Feel free to steam them separately if you don’t like my method.
- Remember to wash the potatoes thoroughly. It would be annoying to see muddy water in your instant pot after steaming it.
Inspiration for this recipe
If you are like me, you love potatoes! I should emphasize LOOOOVVVEEEE because that is how much I love them.
Recently, I have cut down on my potato consumption. But, I do feel like Thanksgiving is a good reason to enjoy a little bit of it.
Every year, I always see the sweet potato souffle. Much as I love that recipe, I feel like I would like to try a savory version.
So, after a few experimentation fails, I finally came up with the BEST potato souffle recipe.
Don’t just take my word for it. Make it for Thanksgiving or any meal and tell me how much you loved it.
Also, if you want to make a sweet potato souffle, check out my tips on how to bake the perfect sweet potato.
If mashed potatoes are not your thing, I have a delicious suggestion for potato au gratin. It’s a potato casserole that will have you licking your fingers!
Answering your questions
When you are making this potato souffle, you might have a question or two. I am going to answer some questions that I think you may have. Feel free to comment below with any questions you may have.
You can get a steamer from Amazon because they have the fastest way of delivering it to you. Here is my favorite steamers (Affiliate Link) – Instant Pot Official Mesh Steamer Baskets, Set Of 2, Stainless Steel
Yes, you can make it without the veggies, but, why would you want to? ????
The veggies add a nice character to this souffle. They also add a nice texture and it’s a good way to get your veggie intake.
Yes, you can freeze this souffle for future use. You can just put a foil cover on top of the baking dish and freeze it.
I prefer to transfer it to a freezer-friendly glass container. I like to lightly butter the inside of the container before I transfer the souffle. I plan to use it up within 1 month of freezing it.
Yes, feel free to drizzle as much gravy as you want on this souffle. You and I will get along great because I plan to douse these potatoes in homemade brown mushroom gravy.
Want even more vegan Thanksgiving recipes? Check out my huge collection of 50+ vegan recipes to serve this Thanksgiving. And, if you have questions on what foods/ingredients are vegan-friendly, Check out my handy-dandy vegan guide.
My baking dish is 8″ in length 5.75″ wide and 2″ in height. This is a ceramic tray that cooks food all the way through. It’s my go-to dish for all my baking needs. You won’t believe how delicious vegan mac and cheese turns out in this dish.
Sharing is caring
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Don’t be shy, chime in below in the comments. Let me hear your opinion on this potato soufflé recipe. If you enjoyed this, please give it 5 stars and share it on Pinterest, Facebook, or Twitter.
Other potato recipes
- Mediterranean mashed potato recipe
- Vegan Mashed sweet potatoes
- Creole potatoes and peas
- Vegan smashed potatoes
Smashing Potato Souffle Recipe
Equipment
- Cheese Grater
Ingredients
- 3 cup water
- 2 russet potatoes washed thoroughly
- 1 cup frozen vegetables do not thaw
- ¼ cup dill finely chopped
- 1.5 tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 Tbsp vegan butter melted, divided into 2 Tbsp and 1 Tbsp
- ½ cup almond milk or milk of choice
Instructions
- Preheat oven to 400°
- Add water to the instant pot container and place the steamer basket
- Make shallow cuts in the potatoes
- Place the russet potatoes in steamer basket
- Add the frozen veggies
- Close the lid and choose the steam option
- Steam for 15 minutes
- When the instant pot is ready to open, remove the basket
- Let the russet potatoes cool to touch (no more than 10 minutes)
- Peel the potatoes and grate them
- Add the remaining ingredients to the grated potatoes (except 1 Tbsp of melted butter)
- Mix well and arrange in a baking dish
- Place in the oven for 20 minutes
- Remove and serve with gravy
Video
Notes
- Nutrition info is approximate
- Use russet potatoes only for this recipe. They have the perfect texture for turning out a fluffy souffle recipe
- The use of a steamer in your instant pot will make your life so much easier. It steams the veggies and potatoes without getting mushed.
- The instant pot will quickly steam both in just 15 minutes. If you prefer using the stove top method to steam the veggies, it will take about 30-50minutes.
- I love using almond milk in this souffle, but, feel free to use nut milk of your choice. You can always go with coconut milk. For vegetarian version, use regular milk or heavy cream.
- The potato may seem like it is not boiled all the way through. Don’t worry about that. It will finish cooking in the oven
- Once the potato has been boiled let it cool for just 10 minutes. It should still be slightly hot to touch. Cold potato will be harder to to grate and the souffle will not be smooth.
- The veggies should be frozen because they will take 15 minutes to steam. Fresh veggies take only about 10 minutes to make and they will turn mushy when they are steamed for 15 minutes
- Don’t forget to thoroughly wash the potatoes.
The ultimate potato side dish for this time of year! Can’t wait to give it a go 🙂
Thank you, Chris. 🙂
Such an easy and delicious side for the holidays! Easy recipes are the key to a non stressful day of cooking! Thanks.
Thank you, Beth
This looks like such a delicious dish and one that even my mostly veg hating kids would wolf down! Definitely giving this a try.
Thank you, Bintu.
These potatoes would be perfect as an alternative to mashed potatoes for the holidays!
Thank you, Jessica
What a fabulous veggie side dish. Can’t wait to try this!
Thank you, Andrea