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Cheese Potato Puff Recipe

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These are the highest, fluffiest, tastiest potatoes I've ever had. They can be made a day ahead and refrigerated until ready to bake. This dish is Mom's specialty, and we all especially love the part along the edge of the casserole dish that gets golden brown. -Alyson Armstrong, Parkersburg, West Virginia

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Cheese Potato Puff Recipe

Prep: 35 min. Bake: 30 min.

Yield: 12-14 Servings

35 30 65

Ingredients

12 medium potatoes, peeled and cubed
2 cups (8 ounces) shredded cheddar or Swiss cheese, divided
1-1/4 cups milk
1/3 cup butter, softened
1 to 2 teaspoons salt
2 eggs, lightly beaten

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; mash potatoes. Add 1-3/4 cups cheese, milk, butter and salt; cook and stir over low heat until cheese and butter are melted. Fold in eggs.
Spread into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until golden brown. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 each) equals 226 calories, 10 g fat (7 g saturated fat), 62 mg cholesterol, 333 mg sodium, 26 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Cheese Potato Puff in Taste of Home August/September 1999, p35

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Reviews for Cheese Potato Puff (5)

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Reviewed on Jan. 27, 2012 by Catmaniacs

These were really good. I made a half recipe using up some leftover mashed potatoes. They already had milk, butter, salt and pepper added. I heated them in the microwave, then added a little extra milk and 2T butter, some cheese and stirred together, then folded in 1 egg. They were really creamy, puffed nicely. We enjoyed them!