preparation
Cook potatoes in a small amount of water until soft. In a large bowl, cream potatoes with butter and milk until smooth. Add all other ingredients, shredded cheese last and cream until smooth (mixture will be runny). Pour into a buttered baking dish. Refrigerate overnight or several hours. Bake at 350° until golden brown and no longer runny in the middle. In a flat baking dish, bake about 40 minutes. In a taller dish, about 1 hour. Serves 8. |