07 November 2013,13:01 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Grease 4 soufflé dishes ( ¾ cup/180 ml capacity). Chop potatoes into 4cm pieces.
  • Place potatoes and garlic in small baking dish, drizzle with oil, bake, covered, in moderate oven about 1 ½ hours or until potatoes and garlic are very soft.
  • Push undrained potato and garlic mixture through fine sieve into a large bowl.
  • Mixture will look grainy at this stage. Stir in cream, tomatoes, thyme and egg yolks.
  • Beat the 4 egg whites in small bowl with electric mixer until soft peaks form, stir half the egg whites into potato mixture.
  • Gently fold in remaining egg whites.
  • Spoon potato mixture evenly into prepared dishes; place on oven tray.
  • Bake soufflés in moderately hot oven about 25 minutes or until lightly browned and puffed.



  • 750 grams Old potatoes, peeled
  • 4 cloves garlic, peeled
  • 2 tablespoons peanut oil
  • 150 ml thickened cream
  • 50 grams drained chopped sun-dried tomatoes
  • 2 teaspoons chopped fresh thyme
  • 2 eggs, separated
  • 2 egg whites

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