Potato puff is a rich, warm potato side dish. Perfect for a holiday side dish, it’s also a great recipe to make with leftover mashed potatoes.
The month of October flew by, full of busy activities, and I never even got around to my Vintage recipes post.
I think that the 95 Halloween cake pops that I made had a little something to do with it, so I am making this potato puff my October/November Vintage Recipe feature. This potato puff recipe comes from a cookbook belonging to my great grandmother, Table, Home and Health.
Potato puff reminds me of my mother’s Potato Souffle that I adore, so I wanted to give it a try. Another motivating factor is that it is something that my kids will actually enjoy eating, since they love mashed potatoes.
If you are new to my Project Vintage Recipes posts, I am trying out a recipe from my great grandmother’s recipe collection each month for 2011. Some of the recipes are her own handwritten favorites and others come from newspaper clippings and her old cookbook published in 1892.
Tips For Making This Easy Potato Puff Recipe
Printable Potato Puff Recipe
A light and fluffy mashed potato souffle mixed with milk, eggs and butter baked to a puffed perfection.
- 2 cups cooked and mashed potatoes
- 3 tbsp milk
- 2 eggs separated
- 1 tbsp butter melted
- salt and pepper to taste
- 1 cup shredded white cheddar cheese
- optional add-ins: crumbled bacon onions, pancetta, fresh herbs, sour cream
- Preheat oven to 400 degrees F.
- Stir together potatoes, egg yolks, butter, milk in a cast iron skillet* until well mixed. Stir in cheese.
- Using an electric mixer, beat egg whites until stiff and gently fold into potato mixture.
- Bake (in the cast iron skillet) in preheated oven for 15-20 minutes or until lightly browned.
*You can also bake this in a buttered souffle dish.