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"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 12
med. potatoes, peeled (about 5 lbs.) 1 tsp. salt, divided 3/4 cup
butter or margarine 2 cups (8 oz.) shredded cheddar cheese 1 cup
milk 2 each eggs, beaten Fresh or dried chives, optional 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. Serves: 8-10 From:
"Taste of Home" Magazine, October/November 1994 Posted by: Debbie
Carlson - Cooking

Submitted By DEBBIE CARLSON On 10-17-94

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