This is a dish that my Aunt Lucia made for us when she visited my family many years ago.  It left a lasting sense impression on me and I’ve made it many times as an adult.  The simple combination of ingredients–potatoes, eggs, butter, parsley, parmigiano and black pepper produce a more delicate, ethereal result than the ingredients might suggest. 

Essentially, potatoes are peeled, boiled and pureed in a ricer or food mill (never a food processor for mashed potatoes).   The additional ingredients are blended and folded into a buttered baking dish.  The whole thing bakes in the oven for about half an hour and can be served either piping hot or warm. 

It’s a great dish to make for guests since it can come out of the oven and rest for up to 20 minutes while you have an antipasto or first course.  It’s also great as a main course dish for brunch instead of a quiche or frittata.  A green salad is the only that’s necessary for a spectacular late night supper as well.

Tonight, we had leftovers from our turkey meatloaf the other evening, so I decided to make a mushroom sauce (salsa di funghi) in which to reheat the leftover slices of meatloaf.  In addition to the meatloaf and potato souffle, I boiled another head of romanesco broccoli (can’t get enough). 

Zia Lucia’s Potato Souffle

serves 4

2 lbs. yukon gold potatoes, peeled and diced into 1″ cubes

6 tbls butter

2 eggs

1/4 c fresh chopped parsley

1 tsp black pepper

3/4 c grated parmigiano

salt to taste

Preheat oven to 400 degrees.

Boil potatoes and puree in a ricer or food mill.  While potatoes are still hot, add in 5 tablespoons butter, and the remaining ingredients.  Stir to blend. 

Pour into buttered baking dish and dot top with remaining tablespoon of butter.

Bake, uncovered for a half-hour to 40 minutes, or until golden and puffy on top.