We cut the recipe in half and used shredded Parmesan instead of Manchego to save money. So simple and delicious! Served with Southern France-Styel Shrimp Scampi and Roasted Asparagus Salad with Pecorino, Lemon and Olive Oil.
Puffed Mashed Potatoes
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.
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Hands On Time:
Total: 1 Hour, 6 Minutes
- 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
- 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.
- *Shredded Parmesan cheese may be substituted.
- Note: To make Puffed Mashed Potatoes ahead, prepare recipe as directed through Step 2. 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.
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