Ingredients
5
lb Yukon Gold potatoes, peeled, cut into 2-inch pieces
3
teaspoons salt
3
tablespoons butter
3
oz Manchego or Parmesan cheese, shredded (3/4 cup)
3/4
cup half-and-half
2
eggs, slightly beaten
1/2
teaspoon pepper
2
tablespoons butter, melted
Preparation
In 5-quart Dutch oven, place potatoes and enough water to cover; add 2 teaspoons of the salt. Heat to boiling over medium-high heat. Boil 20 minutes or until tender; drain. Reduce heat to low. Return potatoes to Dutch oven. Heat potatoes over low heat about 1 minute to dry them, shaking pan often to keep potatoes from sticking and burning. Remove from heat; mash potatoes with potato masher to desired consistency.
Heat oven to 400°F. Spray 2 1/2- to 3-quart casserole with cooking spray.
Add 3 tablespoons butter, the cheese, half-and-half, eggs, pepper and remaining 1 teaspoon salt to potatoes; stir well. Spread mixture into casserole. Brush with melted butter.
Bake 20 to 25 minutes or until thoroughly heated and puffed. Serve immediately.
