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Ingredients

1 ½ cups Idahoan® Original Mashed Potatoes (must be from the box, not in the pouch) ¼ cup sugar ¼ cup loosely packed fresh mint leaves ¾ cup butter, softened 2 ½ cups confectioners' sugar, divided 3 eggs 2 ¼ cups heavy whipping cream, divided 2 tablespoons lemon juice 2 teaspoons grated lemon peel 1 (10 ounce) jar lemon curd* 1 quart fresh strawberries, sliced 2 cups blueberries

Nutrition Info

517.9 calories carbohydrate: 61 g cholesterol: 155.6 mg fat: 30.7 g fiber: 1.9 g protein: 3.7 g saturatedFat: 18.6 g servingSize: - sodium: 137.2 mg sugar: 50 g transFat: : - unsaturatedFat: : -

Place sugar and mint in a small food processor, cover and process until blended. Set aside.
Preheat oven to 325 degrees F.
In a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add mashed potato flakes alternately with 1/4 cup cream. Stir in lemon juice and peel.
Pour into a greased and floured 9 x 13-inch baking dish. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners sugar and 1 tablespoon mint mixture, beat until stiff peaks form. Fold in lemon curd, set aside.
In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
Cube cake into 2 squares. Layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. Repeat.

12 servings

Using Idahoan® Original Mashed Potatoes in this recipe for Lemon Mint Pound Cake not only makes a moist cake but also one that is gluten free!