- 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
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.
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.
Bake at 400° for 20 to 25 minutes or until thoroughly heated and puffed. Serve immediately.
*Shredded Parmesan cheese may be substituted.
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.