- 3 pounds potatoes, diced
- 2 tablespoons butter, melted
- 2 cups chicken stock
- 2 (8 ounce) packages cream cheese, cubed
- 4 ounces mozzarella cheese, finely chopped
- 1 small onion, finely chopped
- 2/3 cup sour cream
- 1/3 cup powdered milk
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon finely chopped fresh tarragon
- 1 teaspoon sea salt
- 1/2 teaspoon finely chopped fresh sage
- 1/4 teaspoon ground black pepper
- 6 eggs, beaten
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
- Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.
03/28/2018
recipepes.com
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