LEMON-BASIL POTATO PUFF

Ellen Bales

By
@Starwriter

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


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Comments:

Serves:

10

Prep:

40 Min

Cook:

45 Min

Method:

Bake

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Potatoes, Other Side Dishes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids