Puffed Mashed Potatoes

• 5 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• 1 tablespoon salt, divided
• 3 tablespoons butter
• 3/4 cup (3 oz.) shredded Manchego cheese*
• 3/4 cup half-and-half
• 2 large eggs, lightly beaten
• 1/2 teaspoon pepper
• 2 tablespoons butter, melted

1. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat. Boil 20 minutes or until tender; drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 1 to 2 minutes or until potatoes are dry. Remove from heat; mash potatoes with a potato masher to desired consistency.
2. Preheat oven to 400u0b0. Stir butter, next 4 ingredients, and remaining 1 tsp. salt into potatoes. Spread mixture into a lightly greased 2 1/2- to 3-qt. baking dish. Brush with melted butter.
3. Bake at 400u0b0 for 20 to 25 minutes or until thoroughly heated and puffed. Serve immediately.
4. *Shredded Parmesan cheese may be substituted.
5. Note: To make Puffed Mashed Potatoes ahead, prepare recipe as directed through Step Cover and chill up to 2 days. Remove from refrigerator, and let stand at room temperature for at least 30 minutes. Proceed with recipe as directed.

gold potatoes, salt, butter, manchego cheese, eggs, pepper, butter

Taken from www.myrecipes.com/recipe/puffed-mashed-potatoes (may not work)