Creamy Potato Puff Recipe

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Creamy Potato Puff

Lynnda Cloutier

By
@eatygourmet

I made this for Christmas one year. It really was good and went pretty well. I omit the sherry, though.


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Ingredients

4 baking potatoes, 10 oz. each
8 oz. pkg. cream cheese, room temperature, cut into pieces
1 medium onion, finely chopped
3 eggs
3 tbsp. flour
1 tsp. salt
1/4 tsp. white pepper
1 can (3 oz) french fried onions
4 tbsp. dry sherry, optional

Directions Step-By-Step

1
Bake potatoes; scoop out insides and put into a large mixing bowl. Mash potatoes or put through a ricer.
2
Add cream cheese and beat til smooth. Add onion, eggs, flour, salt and pepper.
3
Beat til lightly and fluffy; spoon into an ungreased 1 1/2 to 2 quart souffle dish or casserole; Sprinkle onion rings over the top. Cover with foil.
4
May be refrigerated up to 2 days or may be frozen. Before serving, bring to room temperature. Drizzle top with sherry if desired. Bake covered at 325 for 30 minutes.
5
Remove foil and bake 20 minutes more or til potatoes are bubbling and top is golden and crusty. Serves 8

About this Recipe

Course/Dish: Potatoes