8 med. size potatoes
1/2 c. milk
1/2 pt. heavy cream
2 eggs, lightly beaten
1 1/2 c. grated Swiss or Cheddar cheese
Salt and pepper to taste

Peel and boil potatoes in salted water until tender. Drain and mash with a potato masher, adding milk as you do so. Stir in heavy cream, eggs, and cheese, reserving some of the cheese to be sprinkled on top. Season with salt and pepper. Place in an ungreased casserole dish. Bake in a preheated 450 degree oven for 15 minutes or until golden brown. Yield: 6 servings.