Hands-on time
21 Mins
Total Time
1 Hour 6 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

*Shredded Parmesan cheese may be substituted.

Step 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.

Ratings & Reviews

tara31's Review

April 22, 2012
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.

aubiechic's Review

November 23, 2009
very good; I did make the recipe ahead in advance and also used Parmesan cheese; I will use 1/2 and 1/2 next time to create more richness