Cheese Potato Puff

by Alyson Armstrong

12 Medium Potatoes, peeled and cubed

2 cups (8 oz) Shredded Cheddar or Swiss Cheese, divided

1 1/4 Cups Milk

1/3 Cup Butter, softened

1-2 Teaspoons Salt

2 Eggs, beaten

Place the potatoes in a saucepan and cover with water; cover and bring to a boil.

Cook until tender, about 15-20 minutes.

Drain and mash.

Add 1 3/4 cups of cheese, the milk, butter and salt; cook and stir over low heat until cheese and butter are melted.

Fold in eggs.

Spread into a greased 9×13 baking dish.

Bake, uncovered, at 350 degrees for 25-30 minutes.

Sprinkle with remaining cheese.

Bake 5 minutes longer or until golden brown.

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