1 Cup Shredded Cheddar Cheese, divided ( 4 ounces)
1/2 Cup MIlk
2 Eggs
2 Tablespoons Cider Vinegar
1 Tablespoon Butter
1 Teaspon Salt
1 Teaspoon Dried Parsley Flakes
1/2 to 1 Teaspoon Pepper
Instructions
Place the potatoes, carrots, garlic, and tarragon in a Dutch oven; cover with water. Bring to a boil, Reduce heat; cover and cook for 15 to 20 min. or until tender. Drain.
In a large mixing bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsely, and pepper until blended.
Transfer to greased 13 x 9 x 2 inch baking dish; sprinkle with remaining cheese. Bake uncovered, at 325 degrees for 25 to 30 min.
Originally Submitted
10/7/2007
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