1 1/2 lbs. potatoes, boiled
2 tbsp. chopped parsley
1 tsp. chopped mint
1 tbsp. chopped chives
1/2 tsp. dried sage
Dash of dried sweet marjoram
1 tbsp. butter
Salt to taste
Pinch of pepper
1/2 c. grated cheese, your favorite
2 eggs, separated

Mash potatoes while still warm. Saute parsley and herbs in butter. Add to potatoes with salt, pepper and cheese. Gradually stir in egg yolks. Beat egg whites until stiff and fold into potato mixture. Pour into a greased and floured 7 inch spring form cake pan. Bake at 375 degrees for 35 minutes.