Recipe By : Beverly Templeton
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 md Potatoes (5 lb) -- peeled
1 ts Salt -- divided
3/4 c Butter
2 c Cheddar cheese -- shredded
1 c Milk
2 Eggs -- beaten
Fresh or dried chives (optional)
"I enjoy entertaining and always look for recipes that can be made
ahead of time. I got this comforting potato recipe from my
mother-in-law. It's wonderful because I can prepare it the night
before. It contains basic ingredients that everyone loves like milk
and cheddar cheese." -Beverly Templeton
Place potatoes in a large kettle; cover with water. Add 1/2 ts salt;
cook until tender. Drain; mash potatoes until smooth.
In a saucepan, cook and stir butter, cheese, milk, and remaining salt
until smooth. Stir into potatoes; fold in eggs. Pour into a greased
3 qt baking dish.
Bake, uncovered, at 350 F for 40 minutes or until puffy and golden
brown. Sprinkle with chives if desired.
Note:
The casserole may be covered and refrigerated overnight. Allow to
stand at room temperature for 30 minutes before baking.
