Individual Potato Pudding Once a Month Cooking
Treat yourself to the ultimate comfort food with these Individual Potato Puddings, a creamy and savory delight that’s perfect for once-a-month cooking. Made with fluffy mashed russet potatoes enriched with butter, heavy cream, and Parmesan cheese, these single-serving puddings are seasoned with hints of garlic, black pepper, and optional nutmeg for a gourmet twist. Baked to golden perfection in individual ramekins, they’re ideal for meal prepping and can be frozen and reheated without losing their luxurious texture. Garnished with fresh chives, these potato puddings make an elegant side dish or a cozy main course when paired with a fresh salad. Perfect for busy schedules, you can enjoy them freshly baked or conveniently reheat them straight from the freezer for a stress-free, homemade experience.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 2 large Eggs
- 0.5 cup Grated Parmesan cheese
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Nutmeg (optional)
- 2 tablespoons Chopped fresh chives
- 1 tablespoon Olive oil or melted butter (for greasing ramekins)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease six 8-ounce ramekins with olive oil or melted butter.
Peel the russet potatoes and cut them into 1-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook for 15–20 minutes or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add the butter and mash the potatoes until smooth and creamy.
In a separate bowl, whisk together the heavy cream, eggs, Parmesan cheese, salt, black pepper, garlic powder, and nutmeg (if using).
Pour the cream mixture into the mashed potatoes and stir until fully combined. Fold in the chopped chives.
Divide the potato mixture evenly among the prepared ramekins. Smooth the tops with a spoon or spatula.
Place the ramekins on a baking sheet for easier handling and bake in the preheated oven for 30–35 minutes or until the tops are golden and slightly puffed.
Remove the ramekins from the oven and allow them to cool slightly before serving. If freezing for later, let the puddings cool completely, then cover tightly with plastic wrap and aluminum foil before placing in the freezer.
To reheat a frozen potato pudding, remove the plastic wrap and cover with foil. Bake at 375°F (190°C) for 25–30 minutes, or until heated through.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
