Creamy Potato Puff

By Dianewaldron

*May be refrigerated up to 2 days
*May be frozen

Ingredients

• 4 baking potatoes (about 10oz each)
• 1-8oz package cream cheese, at room temperature, cut into cubes
• 1 medium onion, finely chopped
• 3 eggs
• 3 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1-3oz can french-fried onions
• 4 tablespoons dry sherry (optional)

Details

Servings 8
Cooking time 50mins

Preparation

Step 1

Bake potatoes. Scoop out insides and pat into a large mixing bowl.
Mash potatoes or put through ricer. Add cream cheese and beat until smooth. Add onion, eggs, flour, salt, and pepper and beat until light and fluffy. Spoon into an ungreased round 1 1/2 to 2 quart casserole or souffle dish. Sprinkle onion rings over the top. Cover with foil.
*May be refrigerated up to 2 days
*May be frozen
Before serving, bring to room temperature. Drizzle top with sherry (optional). Bake covered at 325 degrees for 30 minutes. Remove foil and bake 20 more minutes or until potatoes are bubbling and top is golden and crusty.