Source of Recipe
From "Christmas with Southern Living"
"An extra serving of vegetables is folded into these creamy mashed potatoes. Serve with beef tenderloin or a pork roast for an impressive meal."
List of Ingredients
◦ 2½ pounds russet potatoes, peeled and cubed
◦ 1½ pounds cauliflower florets
◦ 3½ tsp kosher salt, divided
◦ ½ cup (4 ounces) salted butter, cut into ½-inch slices
◦ 4 large eggs
◦ 1 cup heavy cream
◦ ½ tsp black pepper
◦ 3 ounces Parmesan cheese, finely shredded (about 1⅓ cups)
Preheat oven to 350° F. Lightly coat a 9-by-13-inch baking dish with cooking spray; set aside. Place potatoes and cauliflower in a large pot; add cold water to cover. Bring to a boil over medium-high; add 2 teaspoons of the salt. Boil until tender when pierced with a knife; about 20 minutes. Drain well; return to pot.
Add butter to potato mixture; mash until smooth and free of lumps. Whisk together eggs, cream, pepper, and remaining 1½ teaspoons salt in a bowl; add to potato mixture, and stir well to combine.
Spoon mixture into prepared baking dish. Bake in preheated oven 20 minutes. Remove from oven; sprinkle with cheese. Return to oven, and continue baking at 350° F until casserole is set and light golden, 15 to 20 minutes.