This side-dish or main course will be popular with the entire family. Plus, you are adding some onion into your diet, which helps to reduce cholesterol.

Skills Needed: Cook potatoes and onion, chop potatoes and onion, beat eggs, measure, use hand mixer

Preparation Time: Varies - 1 to 1 1/2 hour< p>

Cook Time: 15 to 20 minutes

Servings: 8+

You Will Need:

Baking dish (see notes)
Hand mixer
1 1/2 pound red or white potatoes
4 tbsp milk
2 eggs, beaten
1 teaspoon dry mustard powder
6 oz. cheddar cheese
1 to 1 1/2 finely chopped cooked onion (boil, bake, or saute)
3 tbsp finely chopped parsley (fresh is best)
1/2 tsp yeast extract
salt and pepper to taste

1. Cook your potatoes. Bake at 400 degrees for 1 hour or boil in salted water until tender (You can poke them with a fork to determine tenderness). Baking or boiling goes much faster if you cut your potatoes into chunks before cooking; size of the chunks determines how short the cooking time will be. Be sure to skin your potatoes prior to cooking, if you don't want potato skins in your potato pie; doing this will greatly reduce the vitamin and mineral content of your dish.

2. If your potatoes are not already in approximately 1 inch chunks, chop them now. You will be turning them into mashed potatoes with a mixer in the next step, so keep that in mind when chopping.

3. Beat your potato chunks with the onion, milk, pre-beaten eggs, mustard, 4 oz. of the cheese, parsley, and yeast extract, remembering to season to taste with salt and pepper.

4. Transfer to greased 2 quart heat-proof dish and sprinkle remaining cheese over the top.

5. Bake in hot oven 425 degrees for 15 to 20 minutes or until top is lightly browned.

Notes:

- The dish you can use for this recipe varies. I've used a medium casserole dish, a 13x9 in. glass dish, and a 4 quart pot. The size you will need varies due to the mass of the potatoes - After all, you are not likely to gather exactly 1 1/2 pounds. If you choose a dish that spreads the mixture out thinly - such as a 13x9 glass dish, you may need to shorten the cooking time to account for the larger surface area of the recipe.

- When mixing this recipe, beware the fast setting on your hand mixer, as flying chunks of potatoes will zoom in all directions - A note from personal experience.

- This recipe works great with either red or white potatoes; the red potatoes are much easier to blend.

- Add 4 oz. of cream cheese for a creamier texture and a tang.

- Works great as leftovers

- Add shredded ham, shredded turkey, or chips of bacon to liven up your casserole.

- Use low-fat cheese and milk to reduce fat intake.