Potato Pudding Recipe: Velvety Cornstarch Base With Warm Cinnamon Notes

This potato pudding recipe transforms humble potatoes into a silky-smooth dessert with a velvety cornstarch base and warm cinnamon notes that evoke childhood nostalgia.

The secret lies in perfectly boiled potatoes blended into a smooth purée, then enriched with eggs, milk, and a touch of cornstarch for that signature creamy texture. I developed this version after testing countless iterations to balance sweetness and spice—no one will guess it starts with potatoes.

The beauty of this recipe is its versatility—serve it warm as a side for holiday meals or chilled as a comforting dessert. A 30-minute prep followed by 45 minutes of baking ensures it’s ready when you are, with minimal effort but maximum reward.

The cinnamon and nutmeg infuse every bite with cozy warmth, while a buttery crumb topping adds texture that contrasts perfectly with the soft filling.

What makes this stand out is the cornstarch base, which prevents the pudding from becoming gluey while keeping it light and airy. The result is a dessert that’s rich yet not overly sweet, with a subtle spiced aroma that fills your kitchen.

Whether you’re hosting a dinner party or craving a nostalgic treat, this recipe delivers restaurant-quality comfort in a homestyle package.

Pair it with whipped cream, a drizzle of caramel, or fresh berries for an elevated presentation. The instructions are straightforward, but the technique ensures foolproof results—no lumps, no bitterness, just pure, velvety perfection. Let’s get baking!

Ingredients for potato pudding

Transform humble potatoes into a velvety dessert with this nostalgic recipe's signature cornstarch base and spiced warmth.

The potatoes are the foundation—russets or Yukon golds work best for their starch content and smooth texture. Organic potatoes from Whole Foods or your local market ensure no bitter aftertaste, while pre-peeled russets from Trader Joe's save time. Cube them evenly (about 1-inch pieces) for consistent boiling. The cornstarch is non-negotiable; Bob's Red Mill brand is my go-to for its fine texture, which prevents grittiness in the final pudding. For the cinnamon, Ceylon cinnamon adds subtle warmth without overpowering bitterness—worth seeking out at specialty stores or online.

No cornstarch? Arrowroot powder at the same quantity works in a pinch, though texture may differ slightly. Substitute brown sugar with white sugar plus an extra pinch of salt, but the molasses notes in brown sugar enhance the pudding's depth. For nutmeg, freshly grated nutmeg seeds (zest from a microplane) impart a brighter flavor than pre-ground powder. Heavy cream can be omitted if you prefer a lighter texture, but adding it transforms the pudding into a near-custard consistency. The butter topping should be cold and cubed—microwave it for 20 seconds before mixing with flour to create a more cohesive crumb.

Store the baked pudding in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven at 350°F (175°C) for 15-20 minutes to restore its creamy texture. For make-ahead convenience, prepare the pudding mixture up to 24 hours in advance and refrigerate it before baking. The crumb topping can be made separately and stored in the freezer for up to 3 months—simply sprinkle it over the pudding before baking when ready to serve.

Step-by-step instructions for potato pudding

This method delivers a silky, velvety texture with perfect spice balance every time.

Place the peeled and cubed 2.5 lb russet potatoes in a large pot and cover with cold water by 2 inches. Add 1 tsp of the diamond crystal kosher salt and bring to a boil over high heat. Once boiling, reduce to medium-high heat and cook for 15-18 minutes until the potatoes are fork-tender with no resistance.

Drain the potatoes thoroughly in a colander, pressing down gently to remove excess moisture. The drier the potatoes, the smoother your pudding will be. I like to return them to the pot and shake vigorously over the sink to ensure all liquid is expelled before proceeding.

In a large mixing bowl, whisk together the 4 whole large eggs, 2 cups whole milk, 0.75 cup granulated sugar, 0.5 cup cornstarch, 2 tbsp ground cinnamon, 1 tsp ground nutmeg, and 0.5 tsp diamond crystal kosher salt until completely smooth. The mixture should be uniform with no visible streaks of cornstarch.

Add the cooked potatoes to the egg mixture and fold gently with a rubber spatula until fully incorporated. The potatoes should be completely coated and the mixture should have a thick, batter-like consistency. If it appears too thick, whisk in 1-2 tablespoons of the cooking water from the potatoes to achieve a smooth, pourable texture.

Preheat your oven to 350°F. Grease a 9x13-inch baking dish thoroughly with butter or cooking spray. Pour the potato mixture into the prepared dish and smooth the top with a spatula. The surface should be level for even baking.

Bake for 50-55 minutes until the center is just set and the edges are golden brown. To test doneness, insert a knife near the center - it should come out clean with slight resistance. If the top browns too quickly, tent loosely with aluminum foil after 30 minutes to prevent over-browning while ensuring the center cooks through.

While the pudding bakes, combine the 0.5 cup unsalted butter, 0.5 cup all-purpose flour, and remaining 0.5 tsp diamond crystal kosher salt in a small saucepan. Cook over medium heat, stirring constantly, for 2-3 minutes until the mixture forms a smooth, thick paste. Gradually whisk in the 0.25 cup heavy cream and 1 tbsp vanilla extract until fully incorporated and smooth.

The topping should have a creamy, pudding-like consistency. If it's too thick, whisk in 1-2 teaspoons of milk to achieve a smooth, spreadable texture. Keep warm until ready to use.

Remove the baked pudding from the oven and immediately spread the warm butter topping evenly over the entire surface using a spatula. The contrast between the warm topping and cool pudding creates the perfect texture combination. Return to the oven for 5-7 minutes to melt and set the topping completely.

Allow the pudding to cool for 10-15 minutes before serving. The internal temperature should reach 160°F, at which point it will be perfectly set with a creamy, velvety texture throughout. Serve warm with a sprinkle of additional ground cinnamon for that final aromatic touch.

Best sauces and condiments for these flavors

Caramel Drizzle

Elevate your potato pudding with a rich homemade caramel drizzle made from 1 cup granulated sugar, ½ cup water, and 2 tbsp unsalted butter.

Cook the sugar and water in a saucepan over medium-high heat until it reaches 300°F on a candy thermometer, then whisk in the butter. Let it cool slightly before drizzling over warm pudding for a glossy, buttery finish. 🍯

Spiced Whipped Cream

Whip 1 cup heavy cream with 2 tbsp powdered sugar, 1 tsp vanilla extract, and a pinch of Ceylon cinnamon until soft peaks form. This aromatic topping adds a light, airy contrast to the dense pudding.

For extra flair, fold in 1 tbsp toasted pecans or crumbled gingersnaps for crunch. Serve immediately alongside the pudding.

Maple Bourbon Glaze

Simmer ½ cup pure maple syrup, 2 tbsp bourbon, and 1 tsp cornstarch mixed with 1 tbsp water in a small saucepan over medium heat until thickened (3-4 minutes).

Brush over the warm pudding or drizzle generously for a boozy-sweet accent. This glaze pairs beautifully with the spiced flavors and adds depth to each bite.

Chocolate Ganache

Melt ½ cup dark chocolate chips (70% cocoa) with ¼ cup heavy cream in a heatproof bowl set over simmering water. Stir until smooth, then let cool slightly before drizzling over the pudding.

The bittersweet contrast with the cinnamon-spiced pudding creates a sophisticated dessert. For extra richness, add 1 tbsp whipped cream to the ganache before drizzling.

Lemon Curd Swirl

Mix ½ cup lemon curd (store-bought or homemade) with 1 tbsp powdered sugar and swirl it into the pudding batter before baking. The bright citrus cuts through the sweetness, creating a tangy-sweet balance.

For presentation, spoon dollops of lemon curd on top of the baked pudding and warm briefly to meld flavors. Garnish with a few blueberries for a pop of color. 🍋

Toasted Nut Streusel

Toast ½ cup chopped pecans or walnuts in a dry skillet over medium heat for 3-4 minutes** until fragrant, then mix with 2 tbsp brown sugar and 1 tbsp melted butter.