GOLDEN HARVEST POTATO BAKE

By curly

Recipe can be cut in half. This makes a lot.

Ingredients

• 5 pounds Yukon Gold potatoes, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 5 large carrots, cut into 2-inch pieces
• 3-4 garlic cloves, minced
• 1 teaspoon dried tarragon
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1/2 cup milk
• 2 eggs
• 2 tablespoons cider vinegar
• 1 tablespoon butter
• 1 teaspoon salt
• 1 teaspoon dried parsley flakes
• 1/2 to 1 teaspoon pepper

Details

Servings 16

Preparation

Step 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.

In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended.

Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°. Yield: 16 servings.

Nutritional Facts
3/4 cup equals 152 calories, 4 g fat (2 g saturated fat), 37 mg cholesterol, 229 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein.