lemon mint pound cake

Ingredients

• Servings: 12
• 1 1/2 cups idahoan® original mashed potatoes (must be from the box, not in the pouch)
• 1/4 cup sugar
• 1/4 cup loosely packed fresh mint leaves
• 3/4 cup butter, softened
• 2 1/2 cups confectioners' sugar, divided
• 3 eggs
• 2 1/4 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

Recipe

• 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.