See more
Puffed Mashed Potatoes

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.

Southern Living NOVEMBER 2009

  • Yield: Makes 10 to 12 servings
  • Hands-on time:21 Minutes
  • 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.


Go to full version of

Puffed Mashed Potatoes recipe