I like that this can be made ahead of time. If I want it for dinner Sunday noon, I can make it Saturday and refrigerate it overnight. Then Sunday I just need to pop it in the oven.
Cheese Potato Puff
Ingredients
12 medium potatoes, peeled (about 5 lbs)
1 tsp salt, divided
3/4 cup butter, cubed
2 cups (8 oz) shredded cheddar cheese
1 cup milk
2 eggs, beaten
Minced chives, optional
Directions
Place potatoes in a large kettle; cover with water. Add 1/2 tsp. salt; cook until tender. Drain; mash potatoes until smooth.
In a large saucepan, cook and stir the 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.
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