CHEESE POTATO PUFF

An old recipe from Rival, maker of the crock-pot.

12 medium potatoes, peeled and quartered
water
1 tsp salt, divided
3/4 cup butter, melted
2 cups shredded cheddar cheese
1 cup milk
2 eggs, beaten
dried chopped chives for garnish, if desired

Place the potatoes in a large saucepan, cover with water, sprinkle with half the salt and bring to a boil.  Cook about 15 minutes until tender.

Lightly grease (I now use nonstick cooking spray) crock-pot or slow cooker.

Drain potatoes and mash.  Place mashed potatoes into the cooker.

Stir the remaining salt, butter, cheese, milk, and eggs into the potatoes till well blended.

Place lid on cooker and cook on high setting for 3 to 4 hours.

Before serving sprinkle with the chives, if desired.

Yield: 10 to 12 servings.

 

An older Rival Crock-pot.