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12 medium potatoes, peeled (about 5 lb.)
1 tsp. salt, divided
3/4 c. margarine
2 c. (8 oz.) shredded Cheddar cheese
1 c. milk
2 eggs, beaten
fresh dried chives (optional)

Place potatoes in a large kettle with 1/2 teaspoon salt. Cook
until tender. Drain; mash potatoes until smooth.

In a saucepan, cook and stir butter, cheese, milk and
remaining 1/2 teaspoon salt until very smooth. Stir into potatoes;
fold in eggs. Pour into greased 3-quart baking dish.

Note: At this point, it may be refrigerated until ready to
bake. Even the day before. Let stand at room temperature for 30
minutes before baking if refrigerated. Bake, uncovered, at 350 degrees
for 40 minutes or until puffy and golden brown. Sprinkle with
chives, if desired. Yields 8 to 10 servings.

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