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
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.
Nutrition
Calories: 196kcal
Keyword How to make vegan mashed potatoes, potato souffle