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Mary Giuliani - Mashed Potato Mozzarella Clouds

Home and Family 9018 Final Photo Assets
These soufflés are heavenly treats that will have you floating on air with each bite.
Mashed Potato Mozzarella & Beet Clouds
Course:
Appetizer, Dinner
Yield:
Makes 6 Ramekins
INGREDIENTS:

MASHED POTATO MOZZARELLA:

  • 1 1/2 pounds of potatoes
  • 1/2 cup whole milk
  • 2 tablespoons of butter
  • 1/2 cup parmesan cheese
  • 1/2 cup of shredded mozzarella
  • Two eggs
  • 1/4 cup italian breadcrumbs
  • 1 teaspoon red pepper flakes
  • Salt & pepper

BEET CLOUDS INGREDIENTS:

  • 1 large beet (peeled and grated)
  • 1 stick of unsalted butter
  • ½ cup of flour
  • 4 eggs yolks
  • 4 egg whites
  • 2 cups of whole milk
  • 6 2 in cubes of feta
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • Salt and pepper

MASHED POTATO MOZZARELLA CLOUDS DIRECTIONS:

  • Preheat the oven to 375 degrees.
  • Grease 6 ramekins’ and place on a cooking sheet with parchment paper.
  • Make 1 1/2 pounds of unpeeled potatoes. Boil in high heat until tender and then set aside on a bowl to be mashed.
  • In a bowl, mash potatoes.
  • In a separate bowl beat two eggs and add to mashed potatoes.
  • Add milk, butter, parmesan, mozzarella, breadcrumbs, red pepper flake, salt and pepper. (leave some breadcrumbs, parm and mozzarella to top each ramekin).
  • Mash together all ingredients and scoop into ramekins.
  • Top with breadcrumbs, parmesan and mozzarella cheese.
  • Bake for 25 minutes until the top is golden brown.

BEET CLOUDS DIRECTIONS:

  • Preheat the oven to 350 degrees.
  • Grease 6 ramekins and set aside on a baking sheet lined with parchment.
  • In a saucepan, melt butter and flour to start your roux.
  • Add warm milk, rosemary, thyme, salt and pepper and stir until thick. Set aside.
  • Add egg yolks and beat with a blender or whisk.
  • Add the grated beetroot.
  • In a separate bowl beat the egg whites to make a cloud.
  • Mix all together and pour into ramekins.
  • Place one cube of feta in the center of each ramekin.
  • Bake for 20-25 minutes.
  • Cool and serve.

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