CHEESE POTATO PUFFS

CHEESE POTATO PUFFS
(This can be prepared the night before)


12 medium potatoes peeled (about 5 lbs.)
1 tsp. salt
¾ cup butter
2 cups (8-oz.) shredded cheddar cheese
1 cup milk
2 eggs, beaten
fresh or dried chives, optional


Place potatoes in a large kettle; cover with water. Add ½ tsp. salt, cook until tender. Drain, mash potatoes until smooth. In a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth. Stir in to potatoes; fold in eggs. Pour into a greased 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.


Yield: 8-10 servings.