Puffed Mashed Potatoes

Ingredients

• 2 tablespoons butter melted
• 3 tablespoons butter 
• 2 large eggs lightly beaten
• 0.8 cup half-and-half 
• 3 oz manchego cheese shredded
• 0.5 teaspoon pepper 
• 1 tablespoon salt divided
• 5 pounds yukon gold potatoes peeled cut into 2-inch pieces

Equipment

• oven
• baking pan
• potato masher
• dutch oven

Directions

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.
2. Remove from heat; mash potatoes with a potato masher to desired consistency.
3. Preheat oven to 40
4. Stir butter, next 4 ingredients, and remaining 1 tsp. salt into potatoes.
5. Spread mixture into a lightly greased 2 1/2- to 3-qt. baking dish.
6. Brush with melted butter.
7. Bake at 400 for 20 to 25 minutes or until thoroughly heated and puffed.
8. Serve immediately.
9. *Shredded Parmesan cheese may be substituted.
10. Note: To make Puffed Mashed Potatoes ahead, prepare recipe as directed through Step Cover and chill up to 2 days.
11. Remove from refrigerator, and let stand at room temperature for at least 30 minutes. Proceed with recipe as directed.