Title: CHEESE POTATO PUFF
Categories: Casseroles, Vegetables, Main dish
Yield: 6 servings

12 md Potatoes; peeled about 5 lbs.
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

"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. From: "Taste of Home" Magazine, October/November 1994

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