Cheese Potato Puff

Mashed potatoes meet a souffle. Boiled potatoes get mashed smooth, enriched with a melted cheddar and butter sauce, then lightened with beaten eggs and baked until the whole thing puffs up golden and airy. The top gets a beautiful brown crust while the inside stays creamy and cheesy.

The eggs are what create the puff. Folded into the warm (not hot) mashed potatoes, they expand in the oven and lift the casserole into something lighter than standard mashed potatoes. It’s the same principle as a souffle, just sturdier.

This is a crowd feeder. Five pounds of potatoes in a 3-quart dish, and it can be assembled the night before and baked the next day.

Kitchen Tips

• Mash the potatoes until truly smooth. Lumps show in the finished dish and prevent even puffing.
• Melt the cheese into the butter and milk on the stovetop before stirring into the potatoes. This ensures a smooth, even distribution.
• Let the potato mixture cool slightly before folding in the eggs. Too hot and the eggs scramble on contact.
• If making ahead, bring to room temperature for 30 minutes before baking so it heats evenly.

Variations

• Add crumbled bacon or diced ham for a heartier, more substantial side.
• Stir in sour cream for a tangier, even creamier potato base.
• Top with extra shredded cheese before baking for a golden, cheesy crust.