Cheese Potato Puff
Yield
1 dishPrep
20 minCook
40 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
potatoes
about 5 pounds |
|
| 1 | teaspoon |
salt
divided |
|
| ¾ | cup |
butter
or margarine |
|
| 2 | cups |
cheddar cheese
shredded |
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
chives
fresh or dried, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
potatoes
about 5 pounds |
|
| 5 | ml |
salt
divided |
|
| 177 | ml |
butter
or margarine |
|
| 473 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
chives
fresh or dried, optional |
*
|
Directions
Place potatoes in a large kettle; cover with water.
Add ½ teaspoon 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℉ (180℃) 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.
