Golden Harvest Potato Bake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
1 tablespoon(s) butter |
5 large carrots, cut into 2-inch pieces |
2 tablespoon(s) cider vinegar |
1 teaspoon(s) dried parsley flakes |
1 teaspoon(s) dried tarragon |
2 eggs |
3 clove(s) garlic, minced |
1/2 cup(s) milk |
1/2 to 1 teaspoon(s) pepper |
1 teaspoon(s) salt |
1 cup(s) shredded cheddar cheese, divided |
2 medium sweet pototoes, peeled and cubed |
5 pound(s) yukon gold potatoes, peeled and cubed |
Directions:
1. Place the potatoes, carrots, garlic, and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
2. In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended.
3. Transfer to a greased 13-in.-by-9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325 degrees for 25-30 minutes or until a thermometer reads 160 degrees.
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