Rosemary Potato Soufflé

Rosemary Potato Soufflé

Prep Time

15 minutes

Cook Time

30 minutes


8 people

If you keep up with my Recipe Revival blog you know that Thanksgiving dinner is my favorite meal of the year. Full of culinary traditions and flavorful memories, we all step out of our weekday routine and create the ultimate family feast on this special Thursday in November.

Whether you’re a turkey aficionado, dressing devotee or pumpkin pie enthusiast, we all have our favorites. However, you rarely hear folks say that the potato dish is the one they look forward to with zeal on this day of honoring America’s first harvest feast. Well, that’s about to change.

I’ve been making my Rosemary Potato Soufflé for years and it always makes an appearance at my Thanksgiving and special occasion dinner tables. Believe me, it will impress your guests with its beautiful golden color, puffed airy texture, and rich silky flavor. And… what you will be very happy to know is that you can make it the day before, which will save you time as well as allow for additional cooking space on your kitchen stove.

So, start a new tradition this year and add my Rosemary Potato Soufflé to your holiday menu. You never know… your guests might make it their new Thanksgiving favorite.

Leftover Potato Soufflé Fried Next Day//Michael Mech

Leftover Potato Soufflé Fried Next Day//Michael Mech

If you’re lucky enough to have any leftovers, refrigerate and when chilled, form into patties and fry in butter.

Want more flavorful side dishes that complement your holiday table? Click on the links below!


  • 5 lbs red potatoes
  • 1 stick butter, melted and warmed with the cream
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 1/2 cups heavy cream (you may need more depending on the starch of your potatoes)
  • 8 oz cream cheese, cut into small cubes
  • 1 egg, room temperature and beaten
  • 1/4 teaspoon baking powder
  • Salt and pepper, to taste


  • 1 Peel and placed the potatoes in a stock pot with water just covering the potatoes
  • 2 Add 1/2 teaspoon of salt. Bring to boil and simmer until fork tender. Drain well
  • 3 In a small saucepan heat heavy cream, chopped rosemary, and butter to a low simmer
  • 4 Using the ricer or masher, start processing the potatoes. Incorporate the cream cheese, cream butter, rosemary and blend well. Mix in the egg and baking powder
  • 5 Place in the baking dish and bake for 30 minutes until it starts puffing up and turning golden brown
  • 6 This can be made the day before. Just bring up to room temperature before you place it in the oven


15 Apr

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