Lemon Mint Pound Cake

Ingredients

• 2 cups blueberries 
• 0.8 cup butter softened
• 2.5 cups confectioners' sugar divided
• 3  eggs 
• 0.3 cup mint leaves fresh loosely packed
• 2.3 cups heavy whipping cream divided
• 10 ounce lemon curd 
• 2 tablespoons juice of lemon 
• 2 teaspoons lemon zest grated
• 1.5 cups original potatoes mashed idahoan® (must be from the box, not in the pouch)
• 1 quart strawberries fresh sliced
• 0.3 cup sugar 

Equipment

• food processor
• bowl
• frying pan
• oven
• wire rack
• baking pan
• toothpicks

Directions

1. Place sugar and mint in a small food processor; cover and process until blended. Set aside.
2. Preheat oven to 325 degrees F.
3. In a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture.
4. Add eggs, one at a time, beating well after each addition.
5. Add mashed potato flakes alternately with 1/4 cup cream. Stir in lemon juice and peel.
6. Pour into a greased and floured 9 x 13-inch baking dish.
7. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
8. In a large bowl, beat remaining cream until it begins to thicken.
9. Add 1/2 cup confectioners sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
10. In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
11. Cube cake into 2 squares.
12. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat.