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.