MASHED POTATOES
8 med. potatoes (about 2 1/2 lb.)
1 tbsp. salt
1/2 c. milk
1/2 c. (1/2 stick) butter
1/8 tsp. white pepper
Dash ground red pepper
2 egg yolks

Make mashed potatoes. Pare potatoes, cut in quarters. Cook in 1-inch boiling water with 1 tablespoon salt, covered until tender 20 minutes. Drain well. Return to saucepan.

Beat with portable electric mixer, or with potato masher, until smooth. Heat slowly, stirring over low heat to dry out, about 5 minutes.

In saucepan heat milk and 1/4 cup butter until butter melts. Don't let milk boil. Gradually beat hot milk mixture into potatoes until potatoes are smooth, light and fluffy. Beat 1/8 teaspoon white pepper, red pepper and egg yolks. Make creamed spinach.

CREAMED SPINACH:

2 (10 oz.) pkgs. chopped spinach
2 tbsp. butter
1/4 c. chopped onion
3 tbsp. all-purpose flour
1 1/2 c. light cream
1/8 tsp. white pepper
3/4 tsp. salt
1/8 tsp. ground nutmeg
1 tbsp. grated Parmesan cheese

Cook spinach as label directs. Drain very well on paper towel. In hot butter in medium saucepan, over medium heat, saute onions 5 minutes. Remove from heat; stir in flour. Gradually stir in cream. Bring to boil, stirring. Add drained spinach, salt, pepper and nutmeg; cook 3 minutes.

Grease a shallow 9-inch baking dish. With a pastry bag and a number 5 tip, make 9 or 10 large rosettes around edge with the mashed potatoes. Fill center with the creamed spinach. Sprinkle all over with Parmesan cheese.

To serve: Preheat oven to 425 degrees. Bake 15 minutes, or until golden. Makes 8 servings.