Ingredients
3
lb russet potatoes, peeled, cut into small pieces
1/4
cup butter or margarine
3
egg yolks
1
teaspoon salt
1
cup milk
1 1/2
cups shredded Swiss cheese (6 oz)
Chopped fresh parsley, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover potatoes by 1 inch. Heat to boiling over high heat. Reduce heat to medium-low; simmer uncovered 20 minutes or until potatoes are tender and can be easily pierced with fork.
Drain potatoes; return to saucepan. Add butter; mash with potato masher until creamy. Stir in egg yolks, salt, milk and 1 cup of the cheese. Spread potato mixture evenly in baking dish. Sprinkle with remaining 1/2 cup cheese.
Bake 30 minutes or until edges are light golden brown. Sprinkle with chopped parsley.
