5.0
(1.2k)
Your folders
Your folders

Export 7 ingredients for grocery delivery
Step 1
Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
Step 2
Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
Step 3
Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
Step 4
Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)
Your folders

580 viewslittlespicejar.com
5.0
(12)
35 minutes
Your folders

131 viewsonceuponachef.com
5.0
(48)
Your folders

218 viewstasteofhome.com
4.9
(9)
60 minutes
Your folders

394 viewsthepioneerwoman.com
5.0
(1)
Your folders

19 views365daysofcrockpot.com
5.0
(1)
5 minutes
Your folders

307 viewsfood.com
5.0
(139)
25 minutes
Your folders
265 viewsayearofslowcooking.com
6 hours
Your folders

372 viewscooking.nytimes.com
4.0
(1.3k)
Your folders

581 viewsbonappetit.com
4.3
(56)
Your folders

465 viewsfoodnetwork.com
4.8
(208)
20 minutes
Your folders

278 viewsbudgetbytes.com
10 minutes
Your folders

243 viewsrecipes.instantpot.com
5.0
(17)
18 minutes
Your folders
54 viewschefjeanpierre.com
Your folders

274 viewsmyrecipes.com
3.0
(1)
Your folders

313 viewssaveur.com
Your folders

254 viewssaltandbaker.com
5.0
(4)
20 minutes
Your folders

223 viewstastesbetterfromscratch.com
5.0
(171)
20 minutes
Your folders
230 viewswebmd.com
Your folders

185 viewsjocooks.com
4.7
(53)
20 minutes