Potato Puff Recipe
Potato Puff Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This wonderfully rich potato casserole complements a variety of main courses. I've shared the recipe with so many people, I can almost recite it by heart!
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 2 pounds potatoes, peeled and quartered
  • 3 large eggs, separated
  • 1 cup 2% milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon white pepper
  • 1-1/2 cups shredded Monterey Jack cheese, divided

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash.
In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture.
Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Yield: 8 servings.
Originally published as Potato Puff in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p63

Nutritional Facts

3/4 cup: 225 calories, 9g fat (5g saturated fat), 103mg cholesterol, 378mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 11g protein.

  • 2 pounds potatoes, peeled and quartered
  • 3 large eggs, separated
  • 1 cup 2% milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon white pepper
  • 1-1/2 cups shredded Monterey Jack cheese, divided
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash.
  2. In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture.
  3. Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Yield: 8 servings.
Originally published as Potato Puff in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p63

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MY REVIEW
fascinator User ID: 7633968 237916
Reviewed Nov. 22, 2015

"Very nice, light potatoes."

MY REVIEW
JennieTorres User ID: 5673522 171002
Reviewed Jan. 20, 2011

"It's pretty and great taste! I made this for our new year family dinner as a side and everyone loved it."

MY REVIEW
Isolda User ID: 2915263 96218
Reviewed Dec. 13, 2009

"This is so pretty! My family loves it. It will collapse gradually; but don't worry, it will taste just as good. Besides that, it's usually gone right after it gets to the table."

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