Puffy Cheesy Potatoes

• yukon gold potatoes, peeled and cut into chunks↗8

  peeled and cut into chunks

• butter↗1 tablespoon
• small sweet onion, chopped↗1

  chopped

• butter↗1⁄3 cup
• shredded sharp cheddar cheese↗1 1⁄2 cups
• milk↗3⁄4 cup
• eggs, beaten until foamy↗2
• salt↗1⁄2 - 3⁄4 teaspoon
• pepper↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Boil potato chunks in salted water until tender; about 12-15 minutes, depending on the size of your chunks. Drain. Place in a large mixing bowl and mash with a potato masher.

2. 2

   Sauté onion in 1 tablespoons butter until transparent.

3. 3

   Preheat oven to 375°.

4. 4

   Combine mashed potatoes with the 1/3 cup butter, milk, sautéed onion, salt and pepper. Mash to combine together.

5. 5

   Add cheese and stir.

6. 6

   Fold eggs into potato mixture with spatula. Spray a 2 1/2 quart casserole dish with non-stick spray and pour potato mixture into it.

7. 7

   Bake at 375° for 45 minutes or until puffy and brown.