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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I love this recipe because it uses Swiss cheese instead of the usual Cheddar. Ingredients:
3 lbs russet potatoes, cut into small pieces |
1/4 cup butter or 1/4 cup margarine |
3 egg yolks |
1 teaspoon salt |
1 cup milk |
1 1/2 cups shredded swiss cheese (6 oz.) |
chopped fresh parsley, if desired |
Directions:
1. Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover potatoes by 1 inch. Heat to boiling over high heat. Reduce heat to medium-low; simmer uncovered 20 minutes or until potatoes are tender and can be easily pierced with fork.
2. Drain potatoes; return to saucepan. Add butter; mash with potato masher until creamy. Stir in egg yolks, salt, milk and 1 cup of the cheese. Spread potato mixture evenly in baking dish. Sprinkle with remaining 1/2 cup cheese.
3. Bake 30 minutes or until edges are light brown. Sprinkle with chopped parsley.
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