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Thanksgiving: Puffed Mashed Potatoes

Source of Recipe


Southern Living



List of Ingredients



• 5 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  
• 1 Tbsp salt, divided
  
• 3 Tbsp butter
  
• 3/4 cup (3 ounces) shredded Manchego cheese (or shredded Parmesan cheese)
  
• 3/4 cup half-and-half
  
• 2 large eggs, lightly beaten
  
• 1/2 tsp pepper
  
• 2 Tbsp butter, melted
  






Instructions



1. Bring potatoes, 2 teaspoons salt, and water to cover to a boil in a large Dutch oven over medium-high heat. Boil 20 minutes or until tender; drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 1 to 2 minutes or until potatoes are dry. Remove from heat; mash potatoes with a potato masher to desired consistency.
   
   
2. Preheat oven to 400°. Stir butter, next 4 ingredients, and remaining 1 teaspoon salt into potatoes. Spread mixture into a lightly greased 2½- to 3-quart baking dish. Brush with melted butter.
   
   
3. Bake at 400° for 20 to 25 minutes or until thoroughly heated and puffed. Serve immediately.
   
   Makes 10 to 12 servings.
   
   






Final Comments


For a pretty presentation out of the oven, spread potato mixture in a casserole dish, create swirls with the back of a spoon as you would frost a cake, and then brush with butter. If you like Parmesan cheese, you'll like the Spanish cheese Manchego.

To make Puffed Mashed Potatoes ahead, prepare recipe as directed through Step 2. Cover and chill up to 2 days. Remove from refrigerator, and let stand at room temperature for at least 30 minutes. Proceed with recipe as directed.