GOLDEN HARVEST POTATO BAKE

GOLDEN HARVEST POTATO BAKE image

Yield 16 Servings

Number Of Ingredients 13

5 lbs. Yukon potatoes, peeled and cubed
2 medium sweet potatoes, peeled and cubed
5 large carrots, cut into 2-inch pieces
3 garlic cloves, minced
1 tsp. dried tarragon
1 cup (4 oz.) shredded cheddar cheese, divided
1/2 cup milk
2 eggs
2 tbsp. cider vinegar
1 tbsp. butter
1 tsp. salt
1 tsp. dried parsley flakes
1/2 to 1 tsp. pepper

Steps:

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 to 20 minutes or until tender. Drain. 2. In a large bowl, mash vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. 3. Transfer to a greased 13"x9" baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325 degrees F for 25 to 30 minutes or until a thermometer reads 160 degrees F.