Cheese potato puff

1 servings

Ingredients

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Directions

"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 12 med. potatoes, peeled (about 5 lbs.) 1 tsp. salt, divided ¾ cup butter or margarine 2 cups (8 oz.) shredded cheddar cheese 1 cup milk 2 each eggs, beaten Fresh or dried chives, optional Place potatoes in a large kettle; cover with water. Add ½ tsp. 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-quart baking dish. Bake, uncovered, at 350 degrees 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. Serves: 8-10 From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson - Cooking

Submitted By DEBBIE CARLSON On 10-17-94

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