Golden Harvest Potato Bake |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 16 |
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Ingredients:
5 lbs yukon gold potatoes, peeled and cubed |
2 medium sweet potatoes, peeled and cubed |
5 large carrots, cut into 2-inch pieces |
3 garlic cloves, minced |
1 teaspoon dried tarragon |
1 cup shredded cheddar cheese, divided |
1/2 cup milk |
2 eggs |
2 tablespoons cider vinegar |
1 tablespoon butter |
1 teaspoon salt (to taste) |
1 teaspoon dried parsley flakes |
1/2-1 teaspoon pepper |
Directions:
1. Place the potatoes, carrots, garlic, and tarragon in a Dutch oven; cover with water.
2. Bring to a boil.
3. Decrease heat; cover and cook for 15-20 minutes or until tender; drain.
4. In a large bowl, mash vegetables.
5. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley, and pepper until blended.
6. Transfer to a greased 13x9 inch baking dish; sprinkle with remaining cheese.
7. Bake, uncovered, in a preheated 325° oven for 25-30 minutes or until a thermometer reads 160°.
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