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Potato Puff

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!
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    8 servings


  • 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


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

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