1 c. water
2 tbsp. butter
1/2 tsp. salt
1/3 c. milk
4 serving portions instant mashed potatoes
2 eggs, slightly beaten
1/2 c. shredded sharp Cheddar cheese
1/8 tsp. cayenne pepper
1 tbsp. grated parmesan cheese

Bring water, butter and salt to boil, remove from heat. Stir in milk and potatoes; cool slightly. Beat in eggs, Cheddar cheese and cayenne until well blended. Turn into a well greased 1 quart casserole; sprinkle tip with parmesan. Bake at 400 degrees for 25 to 30 minutes until golden, puffed and set.