Watched my neighbor make this for her bridge club every month. Finally got the secret after forty years.

Every month like clockwork, my neighbor would carry a tray of these little potato soufflés across the yard for her bridge club. We’d all smell that buttery, toasty aroma drifting through the open windows, but she never shared the recipe. After forty years of polite hints and not-so-subtle compliments, she finally let me in on the secret: it’s just three ingredients and a hot oven. This oven baked 3-ingredients potato soufflé is light, fluffy, and golden on top, but simple enough for any home cook. It’s the kind of comforting, no-fuss dish you can pull together for company or a cozy family dinner, and no one will guess how easy it really is.

These potato soufflés are lovely alongside a simple green salad and roasted chicken or baked ham, but they also shine at brunch next to scrambled eggs and crisp bacon. I like to serve them right in their little white soufflé dishes, still puffed and warm, with a sprinkle of fresh herbs on the table for anyone who wants them. A side of steamed green beans or roasted carrots makes it feel like a complete, sit-down meal. If you’re serving a crowd, pair them with a light soup to start and something crisp to drink—sparkling water with lemon or a chilled white wine works nicely.

Servings: 4

2 cups smooth mashed potatoes, cooled to room temperature (from about 1 pound potatoes, seasoned lightly with salt only)

Preheat your oven to 375°F (190°C). Place a rack in the lower-middle of the oven so the soufflés have room to rise without burning on top.

Lightly grease four small white ribbed soufflé dishes (about 6-ounce ramekins) with butter or cooking spray. If you want a little extra golden top and sides, dust the greased dishes with a pinch of grated Parmesan and tap out the excess.

Make sure your mashed potatoes are smooth, lump-free, and at room temperature. If you’re using leftover mashed potatoes, warm them gently and then let them cool until just barely warm so they don’t scramble the eggs.

Separate the eggs: place the yolks in a medium mixing bowl and the whites in a large, clean, dry bowl. Be careful not to get any yolk in the whites, or they won’t whip properly.

To the bowl with egg yolks, add the mashed potatoes and the 1/2 cup of grated Parmesan. Stir until the mixture is smooth, thick, and well combined. Taste and add a tiny pinch of salt if needed, keeping in mind the Parmesan is salty.

Using a hand mixer or a very clean whisk, beat the egg whites on medium-high speed until they form stiff but glossy peaks. When you lift the beaters, the peaks should stand up without drooping.

Gently stir a big spoonful of the whipped egg whites into the potato mixture to lighten it. Don’t worry about being too gentle on this first addition; you’re just loosening the base.

Now carefully fold in the remaining egg whites in two or three additions. Use a spatula to scoop from the bottom of the bowl and fold over the top, turning the bowl as you go. Stop folding as soon as no big streaks of white remain; it’s better to leave a few tiny streaks than to overmix and lose the air.

Divide the batter evenly among the prepared soufflé dishes, filling each about three-quarters full. If you like, run your thumb around the inside rim of each dish to create a small “moat”—this helps the soufflés rise straight up with a nice edge.

Sprinkle a light pinch of extra Parmesan over the tops for a deeper golden color, if using.

Place the soufflé dishes on a baking sheet for easier handling. Slide the tray into the oven and bake for 20–25 minutes, or until the soufflés are puffed, lightly browned on top, and just set in the center. Avoid opening the oven door in the first 15 minutes so they don’t collapse.

Once they’re nicely risen and golden, remove the tray from the oven. Serve the soufflés immediately in their dishes, while they’re still tall and fluffy. They will slowly settle as they cool, but they’ll still taste wonderful.

You can dress this simple base up or down depending on who’s coming to the table. For kids who like things extra cheesy, swap half of the Parmesan for a mild shredded cheese like cheddar or mozzarella (this technically adds another ingredient, but you can keep it optional). For a little grown-up flavor, stir a pinch of garlic powder, black pepper, or chopped fresh chives into the potato mixture with the yolks and cheese. If you need to stretch the recipe, you can bake it in one medium, greased baking dish instead of individual soufflé cups; just add a few extra minutes to the baking time and watch for the same puffed, golden top and barely set center. To lighten it up, use part-skim Parmesan and mashed potatoes made with milk instead of cream or lots of butter. Leftover mashed potatoes work very well, but make sure they are not ice-cold and are seasoned only lightly with salt before you start; very buttery or garlicky leftovers can make the soufflé heavy. For food safety, cook the potatoes thoroughly before mashing, and never use mashed potatoes that have sat at room temperature for more than 2 hours—keep them refrigerated and reheat gently before bringing to room temperature. Use clean bowls and utensils for whipping egg whites, and always cook the soufflés until the centers are set and steaming so the eggs are fully cooked. Any leftovers should be cooled, covered, and refrigerated within 2 hours and eaten within 2–3 days; reheat in a low oven until warmed through.