| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Tasteofhome |
6 |
servings |
INGREDIENTS
| 12 |
md |
Potatoes; peeled |
| 5 |
|
Pounds; about |
| 1 |
ts |
Salt; divided |
| 3/4 |
c |
Butter or margarine |
| 2 |
c |
Cheddar cheese; shredded |
| 1 |
c |
Milk |
| 2 |
|
Eggs; beaten |
|
|
Fresh or dried chives; optio |
INSTRUCTIONS
"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 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.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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