PUFFED MASHED POTATOES

Puffed Mashed Potatoes image

Provided by By Betty Crocker Kitchens

Time 1h5m

Yield 12

Number Of Ingredients 8

5 lb Yukon Gold potatoes, peeled, cut into 2-inch pieces
3 teaspoons salt
3 tablespoons butter
3 oz Manchego or Parmesan cheese, shredded (3/4 cup)
3/4 cup half-and-half
2 eggs, slightly beaten
1/2 teaspoon pepper
2 tablespoons butter, melted

Steps:

In 5-quart Dutch oven, place potatoes and enough water to cover; add 2 teaspoons of the salt. Heat to boiling over medium-high heat. Boil 20 minutes or until tender; drain. Reduce heat to low. Return potatoes to Dutch oven. Heat potatoes over low heat about 1 minute to dry them, shaking pan often to keep potatoes from sticking and burning. Remove from heat; mash potatoes with potato masher to desired consistency.
Heat oven to 400°F. Spray 2 1/2- to 3-quart casserole with cooking spray.
Add 3 tablespoons butter, the cheese, half-and-half, eggs, pepper and remaining 1 teaspoon salt to potatoes; stir well. Spread mixture into casserole. Brush with melted butter.
Bake 20 to 25 minutes or until thoroughly heated and puffed. Serve immediately.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Fat 1 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 780 mg