6 to 7 potatoes
1 stick of butter
3 to 4 eggs (we use only the egg white)
1/2 c. locatelli Romano cheese
1/2 c. Parmesan
1 bunch parsley
1 (15 oz.) Ricotta (part skim)
Bread crumbs

Boil potatoes and peel, put in a big bowl, mash potatoes add butter, eggs, cheeses and parsley. Mix with your fingers, add the Ricotta blend together.

Butter baking pan, sprinkle with bread crumbs add all of the above to the pan, sprinkle bread crumbs on top of potatoes. Bake for 20 minutes at 350 to 400 degrees. Cool and serve. Serves 6 to 8 depending on size of slices.