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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I'm thinking of this recipe taking place on my holiday table this year! Ingredients:
5 lbs yukon gold potates, peeled and cubed |
2 med sweet potatoes, peeled and cubed |
5 lg carrots, cut into 2 chunks |
3 cloves garlic, minced |
1 tsp tarragon |
1 cup cheddar cheese, shredded, divided |
1/2 cup milk |
2 eggs |
2 tbs vinegar (i'm going to use tarragon vinegar!) |
1 tbs butter |
1 tsp salt |
1 tsp parsley flakes |
1/2-1 tsp pepper |
Directions:
1. Place potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
2. In a large bowl, mash vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended.
3. Place into a greased 13x9 baking dish; sprinkle with remaining cheese. Bake uncovered, at 325 for 25-30 minutes.
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