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Cheesy Potato Puff

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
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    14 servings


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


  • 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 13x9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until golden brown.
Nutrition Facts
1 each: 226 calories, 10g fat (7g saturated fat), 62mg cholesterol, 333mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 7g protein.

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