Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.