| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetable | 10 | Servings | |
INGREDIENTS
| 12 | md | Potatoes; peeled, chopped |
| 6 | tb | Butter |
| 2 1/4 | c | Grated cheddar cheese (up to) |
| 1 1/4 | c | Milk |
| 1 | ts | Salt |
| 2 | Eggs; beaten |
INSTRUCTIONS
Cook potatoes in salted water until tender. Drain and mash thoroughly. Add butter, cheese, milk and salt; beat over low heat until butter and cheese are melted. Fold in eggs and pour into a greased 13x9-inch making dish. Bake at 350 for 30-45 minutes, or until puffy and golden brown. (Can be mixed and refrigerated overnight and baked just before serving.) MRS TOMMY GREGORY (SUELLEN) LEXA, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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