Lemon Mint Pound Cake

Ingredients

• 1.5 cups Idahoan® Original Mashed Potatoes (must be from the box, not in the pouch)
• 0.25 cup sugar
• 0.25 cup loosely packed fresh mint leaves
• 0.75 cup butter, softened
• 2.5 cups confectioners' sugar, divided
• 3 eggs
• 2.25 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

Steps

1. Place sugar and mint in a small food processor; cover and process until blended. Set aside.
2. Preheat oven to 325 degrees F.
3. 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.
4. 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.
5. 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.
6. In another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
7. 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.