Creamy Potato Puff

Creamy Potato Puff Recipe

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Lynnda Cloutier


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

★★★★★ 1 vote


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

How to Make Creamy Potato Puff


  • 1Bake potatoes; scoop out insides and put into a large mixing bowl. Mash potatoes or put through a ricer.
  • 2Add cream cheese and beat til smooth. Add onion, eggs, flour, salt and pepper.
  • 3Beat 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.
  • 4May 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.
  • 5Remove foil and bake 20 minutes more or til potatoes are bubbling and top is golden and crusty. Serves 8

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About Creamy Potato Puff

Course/Dish: Potatoes