Cheese Potato Puff

Keith Gallant

• 12 medium potatoes, peeled (5 lbs)
• 1 tsp salt, divided
• 3/4 cup butter
• 2 cups shredded cheddar (8 oz)
• 1 cup milk
• 2 eggs, beaten

Boil potatoes with 1/2 tsp salt until tender.  Drain, mash.  Cook and stir butter, cheese, milk, 1/2 tsp salt.  Stir in potatoes.  Fold-in eggs.  Pour into a greased 3 qt. baking dish.  Bake uncovered at 350°F for 40 minutes or until puffy and golden brown.