How to make it

  • Boil the potatoes, carrots, garlic and tarragon; reduce heat, cover and cook 15-20 minutes or until tender. Drain.
  • In a large bowl, mash vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended.
  • Transfer to a greased 9x13 baking dish; sprinkle with remaining cheese. Bake, uncovered at 325 for 25-30 minutes.

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