J
Jumkie31
Guest
CHEESE POTATO PUFF
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium Potatoes – peeled (about 5 lbs.)
1 teaspoon Salt -- divided
3/4 cup Butter or margarine
2 cups Cheddar cheese -- shredded
1 cup Milk
2 Eggs -- beaten
Fresh or dried chives -- optional
can prepare it the night before
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.
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium Potatoes – peeled (about 5 lbs.)
1 teaspoon Salt -- divided
3/4 cup Butter or margarine
2 cups Cheddar cheese -- shredded
1 cup Milk
2 Eggs -- beaten
Fresh or dried chives -- optional
can prepare it the night before
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.