Rating: 3.5 stars
17 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
  • 17 Ratings

Using freshly grated nutmeg might seem fancy, but the fresh flavor is worth the effort.

Source: Better Homes and Gardens


Recipe Summary

25 mins
20 mins
10 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • In a covered large saucepan cook potatoes and garlic in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Grease a 15x10x1-inch baking pan; set aside.

  • In a large bowl with a potato masher mash potatoes and garlic or beat with an electric mixer on low speed. Add the 1/4 cup butter and the 1/4 to 1/2 teaspoon nutmeg. Season to taste with seasoned salt and white pepper. Gradually beat in enough milk to make mixture light and fluffy. Cool slightly. Beat in eggs and cheese with an electric mixer on low speed.

  • Preheat oven to 450°F. Using a pastry bag fitted with a large star tip pipe potatoes into eight mounds on prepared baking pan. (Or spoon eight mounds onto baking pan.)

  • Drizzle mounds with the 2 tablespoons melted butter. If desired, sprinkle with additional nutmeg. Bake for 10 to 12 minutes or until light brown.

Make-Ahead Directions:

Prepare as directed through Step 3. Cover with plastic wrap. Chill for up to 4 hours. Drizzle with the 2 tablespoons melted butter. Bake about 20 minutes or until light brown and heated through.

Nutrition Facts

216 calories; fat 11g; cholesterol 81mg; saturated fat 7g; carbohydrates 23g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 1g; protein 6g; vitamin a 340.1IU; vitamin c 18.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.4mg; folate 24.2mcg; vitamin b12 0.2mcg; sodium 195mg; potassium 518mg; calcium 80.8mg; iron 1.3mg.