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Creamy Potato Puff




Source of Recipe


compumom


Recipe Introduction


From Marlene Sorosky’s Year Round Holiday Cookbook

Potatoes are lighter and more fluffy when baked first and then mashed. Cream cheese and eggs make these potatoes velvety and rich and the French-fried onions add a touch of crunch.
Posted by compumom (My Page) on Tue, Dec 26, 06 at 17:30



4 baking potatoes (about 10 ounces each)
8-oz package of cream cheese (lighter variety, not non-fat works fine) at room temperature, cut into cubes
1 medium onion chopped fine
3 eggs
3 tablespoons of flour
1 teaspoon salt
1 teaspoon white pepper
3-oz can of French-fried onions (optional)
4 tablespoons of dry sherry (optional)

Bake Potatoes (I baked at 400 for 30 minutes and then pricked potatoes and cooked another 30 minutes—great way to do it)
Scoop out insides and put into a large mixing bowl.
Mash potatoes or put through a ricer. Add cream cheese cubes and beat until smooth. Add onion, eggs, flour, salt and pepper and beat until light and fluffy. Spoon into an ungreased round 1 ½ to 2-qt casserole or souffle dish. Sprinkle onion rings over the top. Cover with foil.

*Maybe refrigerated up to 2 days.
* Maybe frozen.

Before serving, bring to room temperature. Drizzle top with sherry, if desired. Bake, covered at 325 for 30 minutes. Remove foil and bake 20 more minutes or until potatoes are bubbling and top is golden and crusty.

Serves 8

My notes—I didn’t keep the foil on at all during cooking and it never was bubbly, but it was golden and delicious!