12 med. size potatoes
3 egg yolks
3/4 c. (1 1/2 sticks) butter, melted
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. milk, sweet
1 (10 oz.) pkg. frozen peas
1/2 lb. med. size carrots, pared & sliced

1. Scrub, pare and cut up potatoes. Cook in boiling water to cover in a large saucepan until tender. Drain and mash (about 6 cups).

2. Beat egg yolks, 1/2 cup of the butter, salt, pepper and milk in medium size bowl. Stir into mashed potatoes.

3. Spoon half into shallow 6 cup buttered baking dish. Pipe remaining through a pastry bag in a lattice pattern over top. Drizzle remaining 1/4 cup melted butter over potatoes.

4. Bake in a very hot oven, 425 degrees for 6 minutes or until golden brown.

5. Cook and drain frozen peas, following label directions. Spoon part into spaces in lattice top.

6. Cook carrots in boiling water. Drain. Spoon around edge of baking dish.

Makes 12 servings.