1 1/2 lbs. potatoes
3 tbsp. Crisco
3 tbsp. sugar
1 tsp. vanilla
1/2 tsp. almond extract
3 eggs (separate whites & yolks)

WINE SAUCE:

1 1/2 c. sauterne
1 egg yolk
Sugar to taste
1 tsp. cornstarch

Cook potatoes the night before, next day peel and mash, add Crisco, sugar, vanilla and almond extract, egg yolks and mix well. Beat egg whites until stiff and fold into potato mixture. Pour into a lightly greased baking dish and bake in 350 degree oven for 45 minutes.

WINE SAUCE: In a pan place wine, beaten egg yolk, sugar to taste and cornstarch, boil once. Serve over potato mixture, after it is baked and serve.

NOTE: Can be topped with canned fruit or Hershey syrup, instead of wine sauce.