Mashed Potato Souffle

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Mix up a batch of mashed potatoes and combine them with eggs, Parmesan cheese, and spices for a delicious and fluffy potato souffle.

A pan of mashed potato souffle

Is there one food that you love to eat when you are having a bad day?  Maybe a comfort food that makes you feel better?  For me it’s mashed potatoes.

I’m not talking about made from scratch potatoes either; I’m basically talking about boxed mashed potatoes.  My mom would always make them for me when I was having a rough day which is funny because she absolutely HATES mashed potatoes.

Believe it or not I still eat boxed mashed potatoes.  They are one convenience food I think I’ll always love.  That doesn’t mean I don’t try and jazz them up when I can and I did just that with this recipe.


  • milk
  • flour
  • water
  • instant potato flakes
  • plain Greek yogurt
  • butter
  • baking powder
  • salt and pepper
  • eggs
  • garlic cloves
  • parsley
  • chives
  • Parmesan cheese

This dish is called mashed potato souffle because it is made with eggs and it puffs up nicely.   It gets golden brown on the top but stays creamy and delicious inside.  It’s not an actual souffle but it’s definitely a fluffier version of regular mashed potatoes.

While I used garlic, parsley, and chives you can use any dried or fresh herbs you’d like to add to the potatoes.   I used the parsley and chives because I had them in my garden but dried herbs work just as well.

What is a souffle?

A souffle is a baked egg dish that originated in France.   They can be sweet or savory.   Generally souffles are crisp on the outside while soft and fluffy on the inside.

Can I use leftover mashed potatoes to make this?

You sure can!  You will need four cups of leftover mashed potatoes.  If you are using already made mashed potatoes you will then eliminate the water, flour, all but 1/2 cup of the milk, and the potato flakes.   Make the rest of the recipe using the rest of the ingredients.  So you will start by mixing the mashed potatoes with 1/2 cup of milk and go from there.

Can I add a different cheese?

You can though your best bet is to use a hard, Italian cheese because they aren’t really stringy.  Some cheeses are stringy and that is tough in a dish like this.  Some good options would be Pecorino Romano, Asiago, or Parmigiano Reggiano.

Pin Image:   A baking dish of mashed potato souffle, title, a cutting board with a bag of mashed potatoes, a container of cheese, a cup of yogurt, a carton of eggs, and a stick of butter on it.

Because this dish uses boxed potatoes or leftover mashed potatoes at the base it’s simple to prepare.  After whipping up the potatoes you add some cheese, herbs, eggs, and yogurt to it and it really turns out wonderfully. 

The best part is you can customize it with whatever herbs and cheese you prefer.  My husband and I really like how fluffy these potatoes are and the hints of cheese in them.  It’s a great holiday side dish!

More Potato Recipes:

If you’ve tried my Mashed Potato Souffle or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

A pan of mashed potato souffle

Mashed Potato Souffle

Yield: Serves 8-10
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Mix up a batch of mashed potatoes and combine them with eggs, Parmesan
cheese, and spices for a delicious and fluffy potato souffle.


  • 1 ¼ c. low fat milk
  • 2 Tablespoons flour
  • 2 ½ c. water
  • 2 ½ c. instant potato flakes
  • ⅓ c. plain Greek yogurt
  • 2 Tablespoons melted butter
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 2 eggs, lightly beaten
  • 4 garlic cloves, minced
  • 1 Tablespoon fresh parsley, minced
  • 1 teaspoon thyme
  • ⅓ c. Parmesan cheese


  1. Preheat the oven to 400 degrees. Spray a 2 quart souffle pan or 8 inch cake pan with cooking spray and set aside.
  2. In a saucepan combine ¼ cup of milk, the flour, and the water.  
    Whisk until combined.  Bring the mixture to a boil then reduce heat and
    simmer for 2 minutes.  Remove from heat.
  3. Stir in the potato flakes and remaining milk.  Mix well.
  4. Stir in the yogurt, butter, baking powder, salt, pepper, eggs, garlic, parsley, thyme, and cheese.
  5. Spoon into prepared dish and bake for 45 minutes or until fluffy and browned.  Broil for 2 minutes if desired.


A Hezzi-D Original Recipe

A plate with a slice of mashed potato souffle on it.

Thanksgiving Leftover Recipes

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

One Comment

  1. Oh my goodness! I normally make pancakes with my leftover mashed potatoes. I might have to make a double batch to make these. They look delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *