ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Puffed Mashed Potatoes

Hands-on time time 21 mins
Total time 1 hr, 6 mins
Yield Makes 10 to 12 servings
For a pretty presentation out of the oven, spread potato mixture in casserole dish, create swirls with the back of a spoon as you would frost a cake, and then brush with butter. If you like Parmesan cheese, you'll like the Spanish cheese Manchego.

Ingredients

  • 5 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 1 tablespoon salt, divided
  • 3 tablespoons butter
  • 3/4 cup (3 oz.) shredded Manchego cheese*
  • 3/4 cup half-and-half
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, melted

How to Make It

  1. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat. Boil 20 minutes or until tender; drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 1 to 2 minutes or until potatoes are dry. Remove from heat; mash potatoes with a potato masher to desired consistency.

  2. Preheat oven to 400°. Stir butter, next 4 ingredients, and remaining 1 tsp. salt into potatoes. Spread mixture into a lightly greased 2 1/2- to 3-qt. baking dish. Brush with melted butter.

  3. Bake at 400° for 20 to 25 minutes or until thoroughly heated and puffed. Serve immediately.

  4. *Shredded Parmesan cheese may be substituted.

  5. Note: To make Puffed Mashed Potatoes ahead, prepare recipe as directed through Step Cover and chill up to 2 days. Remove from refrigerator, and let stand at room temperature for at least 30 minutes. Proceed with recipe as directed.