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lemon-basil potato puff

(2 ratings)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

(2 ratings)
yield 10 serving(s)
prep time 40 Min
cook time 45 Min
method Bake

Ingredients For lemon-basil potato puff

  • 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

  • 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.
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