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Potato Volcano

 Potato Volcano
Kids of all ages get a kick out of this recipe. I make it by mounding mashed potatoes into the shape of a mountain, putting a crater in the middle, and filling it with cheese sauce and drizzling some down the sides like lave. Then I broil it until it's bubbling and brown.—Beatta Robben, Grinnell, Kansas
6 ServingsPrep: 55 min. Bake: 10 min.

Ingredients

  • 8 to 10 medium russet potatoes, peeled and cubed
  • 1/4 to 1/2 cup milk
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • CHEESE SAUCE:
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk
  • 1-1/2 cups cubed process American cheese
  • Salt and pepper to taste

Directions

  • Place potatoes in a large saucepan and cover with water. Cover and
  • bring to a boil; cook for 20-25 minutes or until very tender. Drain
  • well; mash with milk. Add butter and salt; beat until fluffy. Mound
  • potato mixture about 4 in. high on a 9-in. broiler-proof pan; set
  • aside.
  • In a saucepan, melt butter; stir in flour until smooth. Gradually add
  • milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Add cheese, salt and pepper; stir until the cheese is
  • melted.
  • With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in
  • the potato mixture. Pour cheese sauce into the well and drizzle down
  • the sides. Broil 4 to 6 in. from the heat for 10 minutes or until

2 of 2

Potato Volcano (continued)

Directions (continued)

  • the cheese sauce is browned and bubbling. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 355 calories, 16 g fat (10 g saturated fat), 44 mg cholesterol, 635 mg sodium, 43 g carbohydrate, 3 g fiber, 11 g protein.