A rich dish that is a staple at Thanksgiving

Ingredients

• 6 medium potatoes, peeled
• 3/4 cup half and half
• 1/4 cup butter or margarine
• 1 1/2 teaspoons salt
• 1 teaspoon dry mustard
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup minced onions (I use the dried ones, not fresh)

Directions

• Cook potatoes in boiling salted water until tender. Drain well. Beat or mash just until smooth. Add half and half, butter, salt and dry mustard. Beat until fluffy. Add cheese and onions and mix lightly. Spoon into a greased 1 1/2 quart casserole dish. Bake in a preheated 375* oven for 50-60 minutes. Yields 6 serings.

Notes

• The potato puff may be prepared a number of hours prior to baking. Refrigerate until baking time, and then bake a full 60 minutes. This recipe is easy to double to triple for large crowds.