LEMON-BASIL POTATO PUFF

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LEMON-BASIL POTATO PUFF image

Always looking for new ways to make potatoes--must be the Irish in me! This recipe is a creamy mixture of potatoes, lemon juice, basil, and Swiss cheese--oh, so yummy! Recipe & photo: BHG.com

Provided by Ellen Bales

Categories     Other Side Dishes

Time 1h25m

Number Of Ingredients 15

2 lb potatoes, peeled and quartered
3/4 c fiine dry bread crumbs
1/3 c butter, melted
1 Tbsp snipped fresh parsley
3 egg yolks, reserve whites
1/4 c snipped fresh basil or lemon basil
1 tsp finely shredded lemon peel
1 tsp lemon juice
3/4 tsp salt
1/4 tsp ground white pepper
1 c milk
1 1/2 c shredded swiss cheese (6 oz.)
3 egg whites
snipped fresh basil (optional)
lemon peel strips (optional)

Steps:

  • 1. In a covered Dutch oven, cook the potatoes in a large amount of boiling water for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed until smooth; set aside.
  • 2. In a small bowl, mix together bread crumbs, butter, and parsley. Press the mixture onto the bottom and up the side of a lightly greased 1-1/2-qt. casserole. Set aside.
  • 3. In a medium bowl, slightly beat the egg yolks; stir in the 1/4 cup basil, shredded lemon peel, lemon juice, salt and pepper. Stir in milk and 1 cup of the cheese. Stir milk mixture into the mashed potatoes.
  • 4. In a medium mixing bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form; fold into potato mixture.
  • 5. Transfer to prepared casserole; top with remaining 1/2 cup cheese. Bake, uncovered, in a preheated 350-degree oven for 45 minutes or until a knife inserted in the center comes out clean. If desired, garnish with snipped basil and lemon peel strips.

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