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Puffed Mashed Potatoes

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Puffed Mashed Potatoes
  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 12
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Lift regular mashed potatoes to a new level with this casserole recipe – it makes for a special Thanksgiving side dish.
Updated Feb 18, 2014

Ingredients

  • 5 lb Yukon Gold potatoes, peeled, cut into 2-inch pieces
  • 3 teaspoons salt
  • 3 tablespoons butter
  • 3 oz Manchego or Parmesan cheese, shredded (3/4 cup)
  • 3/4 cup half-and-half
  • 2 eggs, slightly beaten
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, melted

Steps

  • 1
    In 5-quart Dutch oven, place potatoes and enough water to cover; add 2 teaspoons of the salt. Heat to boiling over medium-high heat. Boil 20 minutes or until tender; drain. Reduce heat to low. Return potatoes to Dutch oven. Heat potatoes over low heat about 1 minute to dry them, shaking pan often to keep potatoes from sticking and burning. Remove from heat; mash potatoes with potato masher to desired consistency.
  • 2
    Heat oven to 400°F. Spray 2 1/2- to 3-quart casserole with cooking spray.
  • 3
    Add 3 tablespoons butter, the cheese, half-and-half, eggs, pepper and remaining 1 teaspoon salt to potatoes; stir well. Spread mixture into casserole. Brush with melted butter.
  • 4
    Bake 20 to 25 minutes or until thoroughly heated and puffed. Serve immediately.

Nutrition

260 Calories, 9g Total Fat, 9g Protein, 34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
260
Total Fat
9g
0%
Saturated Fat
6g
0%
Sodium
780mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
2g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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