12 medium Potatoes -- peeled about 5 lbs. 1 teaspoon Salt -- divided 3/4 cup Butter or margarine 2 cups Cheddar cheese -- shredded 1 cup Milk 2 Eggs -- beaten Fresh or dried chives -- optio "I enjoy entertaining and always look for recipes that can be made ahead of time. I got this comforting potato recipe from my mother-in-law. It's wonderful because I can prepare it the night before. It contains basic ingredients that everyone loves like milk and cheddar cheese." - Beverly Templeton Place potatoes in a large kettle; cover with water. Add 1/2 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 into 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. Note: The casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
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