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Potato and Rosemary Souffle

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Hi Bold Bakers!

When you think of side dishes, some people always think of the same potatoes and vegetables. But did you ever think of a soufflé to go alongside your meal? Well I’m about to jazz things up for you with my easy Potato and Rosemary Soufflé.

Being Irish, I have eaten my fair share of potatoes alongside my dinner. I have seen them prepared every single way you can possibly imagine, stuffed, gratin, Saint Ann and piped. They are all delicious in their own right but a Potato Soufflé really stands out from the crowd where side dishes are concerned.

Although you don’t always think savory when you think souffles, prepare to see it in a different light. Soufflés make delicious desserts so why wouldn’t they make tasty savory dishes? This light and fluffy soufflé is loaded with cheddar cheese and rosemary. It is the perfect match to be paired with meat at dinner time or even as a snack by itself.

I created this recipe for The Inspired Home website. It’s a place where I go to find out what new products are coming out along with tips and fantastic recipes. The Inspired Home’s mission is to inspire, inform and encourage you to make your house into a home, lead a balanced and healthy lifestyle and to create moments to celebrate and connect with your friends and family.


I made these Potato and Rosemary Soufflés using some new pieces of kitchen equipment. One of the best pieces of equipment you can have in your kitchen is a hand mixer. Invest in one and you will have it for a lifetime. I chose the KitchenAid Hand Mixer because they stand the test of time.

And my gorgeous Staub Mini Cocottes  make for beautiful presentation and are perfect for single servings.

I hope this Potato and Rosemary Soufflé becomes your new go-to side dish for dinner or for any special event.

You can find my Potato and Rosemary Souffle recipe on The Inspired Home website.

5 from 1 vote
Potato and Rosemary Souffle
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Course: Appetizer
Cuisine: French
Servings: 4
Author: Gemma Stafford
  • 3 cups (18oz/540g) mashed potatoes
  • 2 tablespoons (1oz/30g) butter
  • 1 heaping cup (6oz/170g) cheddar cheese, grated
  • cup (2 ½ floz/75ml) half and half
  • 1 1/2 teaspoons rosemary, chopped
  • 3 large eggs, separated and at room-temperature
  • A generous pinch of salt and pepper to taste
  1. Preheat oven to 375oF (190oC). Generously brush the inside of 4 mini cocotte dishes with butter.
  2. In a large bowl mix together the mashed potato, butter, grated cheese, half and half, and rosemary. Stir in the egg yolks and season with salt and pepper.
  3. Add the egg whites to a large bowl. Whisk until the egg whites form stiff peaks.
  4. Add a heaping scoop of egg whites to the potato mixture; gently stir to combine. Fold in the remaining egg whites until no streaks of white remain.
  5. Fill each of the prepared soufflé dishes 3/4 of the way full with the potato mixture.
  6. Bake for 30-35 minutes, or until the soufflé is puffed and a rich golden brown color. Serve immediately.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Jamie on January 19, 2019 at 4:28 pm

    Hi Gemma ,
    These look amazing and I’d like to get them right. So I’m wondering, does the mashed potato need to be cold when making these soufflés?
    Thanks for all the cooking tips and inspiration 😉

    • Gemma Stafford on January 19, 2019 at 7:40 pm

      Hi there, it can be cold or warm, its my pleasure 😀

  2. KittKatt019 on November 25, 2018 at 4:04 pm

    Gemma, I love your recipes and how you make baking so easy! I have a request. I recently went to furrs fresh buffet with my in laws. They have this dish that they call (sweet) carrot casserole which is amazing!! It’s so good, you could put it in a pie! I have looked up the recipe, which it is actually a souffle, but I trust your cooking and hoped you could recreate the dish?

    • Gemma Stafford on November 26, 2018 at 3:44 am

      Hi there,
      This recipe is out there, All recipes have a version of this, google it.
      I will try it too, see if it is something that would appeal to our bold bakers world wide. Thank you for this suggestion,
      Gemma 🙂

      • KittKatt019 on November 29, 2018 at 2:19 am

        Thank you for replying! I usually like all recipes. I have made a few dishes from their site before I discovered your you tube channel! Now, I check to see if you have a version before I go anywhere else.
        When I googled carrot souffle, Piccadilly’s was the closest that resembled furrs (with the powdered sugar on top). I just don’t know how either all recipes or Piccadilly’s compares to furrs version; I’m sure one of the two will be close to hitting the mark. Looking at the ingredients in both recipes, I thought there was some brown sugar in the dish, but neither recipe calls for it. I thought it would be real similar to making sweet potato casserole.
        Maybe I will attempt the Piccadilly’s version and see how it compares to the version I tried. Furrs was the first time I’ve ever come across the dish, and definitely a different way for me to make carrots (that my kids will eat) other than my honey carrots! Lol!

        • Gemma Stafford on December 1, 2018 at 3:46 am

          Hi there,
          Yes, this is a popular thing, and a way to sneak the veggies into the kids. Carrot cake/zucchini bread too, so do take a look at these recipe on the website too.
          Carrots are really sweet when over cooked, the sugars are released. When they are grated and baked in a recipe, then they sweeten up really well and you could be forgiven for thinking the recipe has a lot of sugar, they almost caramelize.
          Do check out the chips here too ( this is another great way to get them involved in the preparation of the food, which is always a way to get them to eat!
          Gemma <3

  3. Elaine Young on November 17, 2018 at 6:20 am

    I’ve started baking many of your recipes and love, love, love them. Your crazy bread is amazing and I’ve added so many different variations of my own. You make everything so quick and easy. Going to make your pumpkin pie recipe tomorrow. Thank you so much for sharing your great talent.

    • Gemma Stafford on November 20, 2018 at 1:49 am

      Hi Elaine,
      Thank you so much for your kind words, I appreciate them.
      Delighted that you are baking with us. Stay tuned, lots more to come!
      Gemma 🙂

  4. Rose Swedenburg on November 16, 2018 at 10:42 am

    do you have a recipe for chicken or turkey pot pies?

  5. download zapya apk on April 28, 2017 at 6:06 am

    I don’t know if it’s just me or if perhaps everyone else experiencing issues with your website.
    It appears as though some of the text on your content are running off the screen. Can somebody else please comment and let me know if this is happening to them
    too? This could be a problem with my web browser because I’ve had
    this happen previously. Cheers

    • Gemma Stafford on April 28, 2017 at 9:26 am

      Hi! I’m sorry to hear you’re having issues with the site. Yes, there are a few problems we’re addressing right now but we haven’t heard about that one. Could you tell me which browser you’re using and if you’re on a PC or phone? Thank you for being part of the Bold Baking Community!

  6. walter on April 21, 2017 at 8:32 am

    your recipes look delicious but when I print them it is hard to read them….especially the soufflés….print is much to light

    • Gemma Stafford on April 22, 2017 at 1:01 am

      Mmmmm!! now that is funny!
      Gemma 🙂

  7. harlemsing on April 20, 2017 at 2:06 pm

    I love the idea of individual servings, but if you don’t have these or similar containers, could you bake this in one casserole dish?

    • Gemma Stafford on April 21, 2017 at 1:19 am

      Hi there,
      Yes, you can certainly do this, use a deepish dish, that will work best. You will need to keep an eye on it, the timing will be longer, but I am not sure how much longer, I would say add 10 mins, and watch it!
      Gemma 🙂

      • harlemsing on April 21, 2017 at 7:23 am

        Thanks so much for your reply. I can’t wait to try this recipe.

  8. Mila on April 16, 2017 at 2:52 pm

    Hi Gemma, can you tell me what half and half is and what can substitute it?

    • Gemma Stafford on April 17, 2017 at 2:10 am

      Hi Mila,
      1/2 and 1/2 is half cream and milk! This is called half and half here in the US, and is bough in the store like this. You can mix this up yourself if you can get the cream,
      Gemma 🙂

  9. Analida's Ethnic Spoon on April 13, 2017 at 6:28 pm

    I love how some fresh herbs can add such dynamic flavor to a dish. Potatoes and rosemary? Yes please!

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