Cheesy Mashed Potatoes
Ultra fluffy and cheesy baked mashed potatoes.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
butter
|
|
| ½ | teaspoon |
baking powder
|
|
| 3 | tablespoons |
light cream (half&half)
|
|
| ¼ | cup |
milk
|
|
| 1 ½ | ounces |
cream cheese
|
|
| 4 | ounces |
old english cheese
|
* |
| 2 | each |
egg yolks
|
*
|
| 2 | each |
egg whites
|
*
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
butter
|
|
| 2.5 | ml |
baking powder
|
|
| 45 | ml |
light cream (half&half)
|
|
| 59 | ml |
milk
|
|
| 43.3 | ml/g |
cream cheese
|
|
| 115.6 | ml/g |
old english cheese
|
* |
| 2 | each |
egg yolks
|
*
|
| 2 | each |
egg whites
|
*
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
Boil potatoes in jackets.
Peel and force through a sieve or ricer. Pre-heat oven to 450℉ (230℃) F.
Add salt, pepper, butter, baking powder, and cream. Beat until well blended and butter is melted and absorbed in potatoes.
Combine milk, cream cheese and Old English cheese in a saucepan.
Heat, stirring, until cheese melts.
Add a few tablespoons at a time to potatoes, beating after each addition until all of the cheese mixture has been incorporated and the potatoes are light and fluffy.
Stir beaten egg yolks into potatoes.
Beat egg whites until consistency of meringue and fold into the potatoes.
Transfer to a buttered 1 1/2 to 2 quart (2 litre) ovenproof casserole dish. Sprinkle with Parmesan cheese, and bake until beautifully browned, about 15 minutes.
