Mashed Potato Soufflé

• Baking spray with flour
• 1 1/4 cups 2% reduced-fat milk, divided
• 2 tablespoons all-purpose flour
• 2 2/3 cups water
• 2 2/3 cups instant potato flakes
• 1/4 cup plain fat-free Greek yogurt
• 2 tablespoons butter, melted
• 1 teaspoon baking powder
• 5/8 teaspoon salt
• 3 large eggs, lightly beaten
• 1 ounce pecorino Romano cheese, finely grated (about 1/4 cup)

1. Preheat oven to 400u0b0.
2. Coat a 2-quart souffle dish with baking spray.
3. Combine 1/4 cup milk and flour, stirring with a whisk. Bring flour mixture and 2 2/3 cups water to a boil in a medium saucepan; simmer 2 minutes. Remove from heat; stir in remaining 1 cup milk and potato flakes. Add yogurt and remaining ingredients, stirring until just combined. Spoon into prepared dish. Bake at 400u0b0 for 45 minutes or until puffy.
4. Turn on broiler (leave dish in oven). Broil 2 minutes or until lightly browned. Serve immediately.

baking spray with, milk, flour, water, yogurt, butter, baking powder, salt, eggs, romano cheese

Taken from www.myrecipes.com/recipe/mashed-potato-souffle (may not work)