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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |