Cheese Potato Puff - cooking recipe

Ingredients

12 medium potatoes (about 5 lb.), peeled
1 tsp. salt, divided
3/4 c. butter or margarine
2 c. (8 oz.) shredded Cheddar cheese
1 c. milk
2 eggs, beaten
fresh or dried chives (optional)

Preparation

Place potatoes in a large kettle.
Cover with water.
Add 1/2 teaspoon salt and cook until tender.
Drain.
Mash potatoes until smooth.
In a saucepan, cook and stir butter, cheese, milk and remaining salt until smooth.
Stir into potatoes.
Fold in eggs. Pour into a greased 3-quart baking dish.
Bake, uncovered, at 350\u00b0 for 40 minutes or until puffy and golden brown.
Sprinkle with chives.
Casserole may be refrigerated overnight.
Allow to stand at room temperature for 30 minutes before baking.