How to make it

  • Cook potatoes in boiling water until tender. Drain
  • Mash well and add the rest of the ingredients. Beat with hand mixer till fluffy.
  • Let cool slightly and place in large, greased (buttered) casserole. Dot with butter and refrigerate.
  • To serve, bake uncovered for 45 minutes or until heated through.
  • The original recipe called for the casserole to be taken out of the refrigerator an hour before going into the oven to let it warm up. I have cancelled that because it contains a raw egg. This translates into more cooking time to heat it through. I've increased the time from 30 minutes to 45.

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