1 1/2 c. potatoes, drained after cooking
1 stick butter
2 c. sugar
1 small can Pet milk
1 1/2 tbsp. flour
2 eggs
1 tsp. vanilla
2 pie crusts

Cook and cream potatoes. Add butter, sugar, milk, eggs, flour and vanilla. Pour into 2 unbaked pie shells.

Bake at 350°F for 30 to 40 minutes. They freeze real good in 1-gallon freezer bags.