Ingredients for Lemon Basil Potato Puff
- 2 lbs russet potatoes, peeled and cubed
- Fine Dry Breadcrumb
- 1/4 cup margarine, melted
- Fresh Parsley
- 3 large egg yolks
- Fresh Basil
- Lemon, Rind Of
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- White Pepper
- 1/2 cup milk
- Swiss Cheese
- 3 large egg whites
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Basil Potato Puff? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Basil Potato Puff
- Boil 2 lbs peeled and cubed russet potatoes in a covered saucepan for 20-25 minutes, or until tender.
- Drain the potatoes and mash thoroughly. Set aside.
- In a medium bowl, combine 1 cup breadcrumbs, 1/4 cup melted margarine, and 2 tablespoons chopped fresh parsley. Mix well.
- Lightly grease a 1 1/2-quart casserole dish. Press the breadcrumb mixture onto the bottom and up the sides of the dish.
- In a separate bowl, whisk together 3 large egg yolks, 2 tablespoons chopped fresh basil, the zest of 1 lemon, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon ground white pepper. Stir in 1/2 cup milk and 1 cup of the shredded cheese.
- Gently fold the cheese mixture into the mashed potatoes.
- In a clean bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the potato mixture.
- Transfer the potato mixture to the prepared casserole dish. Top with the remaining 1/2 cup of shredded cheese.
- Bake uncovered in a preheated 350°F (175°C) oven for 45 minutes, or until a knife inserted into the center comes out clean.
- Garnish with 1 tablespoon of fresh snipped parsley and let cool slightly before serving.
- Makes 8-10 servings.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
28g
Carbs
10g
