Puffy Cheesy Potatoes
Elevate your potato game with this irresistibly fluffy and flavorful recipe for Puffy Cheesy Potatoes! Perfectly boiled russet potatoes are mashed until silky smooth, then enriched with butter, heavy cream, and sour cream to create a creamy base. Whisked eggs are folded in to make these potatoes light and airy, while a blend of sharp cheddar and Parmesan cheeses brings the ultimate cheesy punch. Seasoned with garlic powder, salt, and pepper, and baked to golden perfection, the dish is topped with bubbling cheese and garnished with fresh chives for a pop of color and flavor. Ready in just over an hour, this comforting, crowd-pleasing side pairs beautifully with roasts, poultry, or a holiday feast. Whether for a weeknight dinner or festive gathering, these creamy, puffy potatoes are destined to steal the spotlight!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.5 cup Sour cream
- 3 large Eggs
- 1.5 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives, chopped
- 1 as needed Cooking spray or butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with cooking spray or butter and set it aside.
Peel the potatoes, cut them into chunks, and boil them in salted water until fork-tender (approximately 15-20 minutes). Drain thoroughly.
While the potatoes are still hot, mash them with a potato masher or ricer until smooth. Add unsalted butter, heavy cream, and sour cream to the mashed potatoes. Mix until fully combined and creamy.
In a separate bowl, whisk the eggs until frothy. Gradually fold the whisked eggs into the potato mixture to create a light and fluffy texture.
Stir in 1 cup of the shredded cheddar cheese, Parmesan cheese, garlic powder, salt, and black pepper until evenly distributed.
Transfer the potato mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
Place the dish in the oven and bake for 30-35 minutes, or until the potatoes are set and the cheese on top is golden and bubbly.
Once baked, remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped chives before serving.
Serve warm and enjoy the cheesy, puffy goodness!
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 5807 mg | 252% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 22.2 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2082 mg | 160% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 7168 mg | 153% | |
*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.
