LEMON-BASIL POTATO PUFF

1
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

Rating:
★★★★★ 2 votes
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)

How to Make LEMON-BASIL POTATO PUFF

Step-by-Step

  • 1In 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.
  • 2In 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.
  • 3In 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.
  • 4In a medium mixing bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form; fold into potato mixture.
  • 5Transfer 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.

Printable Recipe Card

About LEMON-BASIL POTATO PUFF

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