Asparagus And Potato Tart

• 1 bag (24 oz) Ore-Ida Steam n' Mash Russet Potatoes
• Sea salt
• 1 lb. asparagus spears, woody ends removed
• 2 deep dish ready made pie crusts
• 1/2 cup butter, melted
• 3 cups freshly grated Cheddar
• 3 large eggs
• 8 oz. heavy cream
• 1 tbsp prepared horseradish
• Freshly ground black pepper

1. Cook potatoes according to instructions on bag. Meanwhile, blanch asparagus in a pot of salted boiling water for 4 minutes, drain in a colander.
2. Preheat the oven to 375 degrees F.
3. Mash cooked potatoes with Cheddar. In a separate bowl, mix together the eggs, cream, and horseradish. Stir into your cheesy mashed potato. Season well with pepper.
4. Divide into half and spread the mashed potato into pie crusts. Place blanched asparagus across the filling, making sure you cover it all.
5. Bake for 25 minutes, or until golden and crisp. Allow to rest for 10 minutes.

potatoes, salt, butter, freshly grated cheddar, eggs, heavy cream, horseradish, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/asparagus-and-potato-tart-50025491 (may not work)