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Almond Potato Puff

 Almond Potato Puff
Our garden produced an abundance of potatoes so we eat them often. This recipe is a refreshing change from fried or mashed potatoes. My children love the almond topping. It truly tastes as good as it looks.
6 ServingsPrep: 30 min. Bake: 20 min.


  • 1-1/2 pounds potatoes, peeled and quartered
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 2 eggs
  • 3/4 cup heavy whipping cream, warmed
  • 1/2 cup ground almonds
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup slivered almonds


  • Cook potatoes in boiling water until tender, about 15 minutes; drain
  • and place in a bowl.
  • In a skillet, saute onion in butter until tender; add to potatoes. On
  • low speed, beat in eggs, one at a time, until smooth. Beat in cream
  • (the mixture will be thin). Add the ground almonds, salt and nutmeg.
  • Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and
  • almonds. Bake, uncovered, at 400° for 20 minutes or until heated
  • through. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 336 calories, 26 g fat (12 g saturated fat), 132 mg cholesterol, 327 mg sodium,

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Almond Potato Puff (continued)

Nutritional Facts: 20 g carbohydrate, 3 g fiber, 9 g protein.