5 lbs. potatoes
4-5 lg. eggs
1 c. grated Parmesan cheese
1 c. milk
4 sprigs flat parsley, chopped
Salt and pepper to taste
Shortening

Boil potatoes in salted water until tender. Mash with eggs, milk, cheese, parsley; should be fluffy and moist but not too thin. Season to taste. Grease large baking or lasagna pan with shortening. Mound potatoes in pan, smoothing out level. Bake at 375 degrees for about 1 hour.

May brush with milk or butter and broil for 2 to 3 minutes to brown top. Serve hot or at room temperature. May be frozen.