My grandmother made these fluffy little pillows every Sunday supper. Dad still talks about them.

These oven baked 3-ingredient potato pillows are the kind of simple, comforting food that holds a whole family’s memories. My grandmother made little mounds of mashed potatoes every Sunday supper, scooping them onto her old oval platter until it looked like a field of golden, puffy clouds. They’d bake up with crisp, browned tops and soft, steamy centers, and my dad still talks about them like they were the best part of the week. This recipe keeps her spirit and method, but stays wonderfully simple—just potatoes, butter, and eggs—so any home cook can bring a bit of that Sunday comfort to the table.

Serve these potato pillows right on a vintage-style platter, if you have one, and let folks help themselves. They’re perfect alongside roast chicken, meatloaf, pot roast, or ham, and they soak up gravy like a dream. Add a simple green vegetable—peas, green beans, or a tossed salad—to round out the plate. They also reheat nicely, so you can tuck them next to a leftover slice of meatloaf or a fried egg for an easy next-day meal.

Servings: 6

2 pounds russet potatoes, peeled and cut into chunks

Preheat your oven to 400°F (200°C). Lightly grease a vintage-style oval baking or serving platter (or a regular baking sheet) with a thin smear of butter so the potatoes don’t stick.

Place the peeled, chunked potatoes in a large pot and cover them with cold water by about 1 inch. Add a small pinch of salt if you like. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook until the potatoes are very tender when pierced with a fork, about 15–20 minutes.

Drain the potatoes well in a colander, then return them to the warm pot. Let them sit for 1–2 minutes so the steam can escape; this helps keep the pillows fluffy instead of watery.

Mash the potatoes until smooth and lump-free. You can use a handheld masher like Grandma did, or a ricer if you have one. Avoid using a blender or food processor, which can make potatoes gluey.

Add the 4 tablespoons of butter to the hot mashed potatoes and stir until completely melted and combined. Taste and, if you like, add a small pinch of salt, keeping in mind that the eggs will be added next.

In a small bowl, lightly beat the 2 eggs with a fork. Let the mashed potatoes cool just a couple of minutes so they are hot but not scorching, then quickly stir the beaten eggs into the potatoes until fully blended. Work steadily so the eggs mix in smoothly and don’t scramble.

Spoon heaping tablespoonfuls of the potato mixture onto the prepared platter or baking sheet, forming little mounds. Space them slightly apart so the heat can circulate. If you want them to look extra neat, you can use two spoons to shape them into rounded pillows with a small peak on top.

Place the platter or baking sheet on the middle rack of the preheated oven. Bake for 18–22 minutes, or until the tops are puffed and lightly set. Then switch the oven to broil for 2–4 minutes, watching closely, until the tops are golden brown and lightly crisp, just like those Sunday suppers.

Remove from the oven and let the potato pillows rest for 3–5 minutes on the platter so they firm up slightly and are easier to lift. Serve warm right from the vintage platter, passing it around the table so everyone can admire the golden, puffy little mounds.

For a richer version, you can add an extra tablespoon or two of butter to the mashed potatoes, or use salted butter and skip any added salt. If you don’t have russet potatoes, Yukon Golds will work and give a slightly creamier, more golden interior. To make ahead, prepare the mashed potato mixture earlier in the day, cover, and refrigerate; when ready to bake, let it sit at room temperature about 20 minutes, then mound and bake as directed, adding a couple of extra minutes if needed. For a fancier Sunday touch, pipe the potatoes onto the platter using a large star tip instead of spooning; this gives pretty ridges that brown nicely. You can also sprinkle a very light dusting of paprika over the tops before baking for a bit of color without adding extra ingredients to the base. If you need to keep them warm, hold them in a 200°F (95°C) oven for up to 20–30 minutes; they’ll stay puffy but may brown a bit more. Food safety tips: Always cook the potatoes until fully tender and mix the eggs into the hot potatoes so the mixture is not raw. Bake until the pillows are set and steaming in the center. Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days; reheat in a 350°F (175°C) oven until hot all the way through. Avoid leaving cooked potatoes at room temperature for long periods, as they can become a food safety risk if held in the “danger zone” (40–140°F) too long.