 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
For a pretty presentation out of the oven, spread potato mixture in 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. Ingredients:
5 pounds yukon gold potatoes, peeled and cut into 2-inch pieces |
1 tablespoon salt, divided |
3 tablespoons butter |
3/4 cup (3 oz.) shredded manchego cheese |
3/4 cup half-and-half |
2 large eggs, lightly beaten |
1/2 teaspoon pepper |
2 tablespoons butter, melted |
Directions:
1. Bring potatoes, 2 tsp. 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 tsp. salt into potatoes. Spread mixture into a lightly greased 2 1/2- to 3-qt. baking dish. Brush with melted butter.
3. Bake at 400° for 20 to 25 minutes or until thoroughly heated and puffed. Serve immediately.
4. *Shredded Parmesan cheese may be substituted.
5. Note: 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.
|
|