2 c. peeled, diced potatoes (3/4 lb.)
3/4 c. diced carrots
2 slices bacon
1/3 c. milk
2 beaten eggs
1/2 c. grated Parmesan cheese
1/4 c. sliced green onion
3 tbsp. dairy sour cream or plain yogurt
1 tbsp. grated Parmesan cheese

Cook potatoes and carrots, covered, in boiling water about 12 minutes or until carrots are tender. Drain. Cook bacon until crisp. Drain, crumble and set aside.

In a large mixer bowl mash potatoes and carrots with a potato masher or an electric mixer on low speed. Gradually beat in milk until mixture is creamy. Stir in eggs, the 1/2 cup Parmesan cheese, green onion and sour cream or yogurt. Put in a 1 quart casserole. Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with bacon and 1 tablespoon Parmesan cheese. Bake for 15 minutes more or until center is set. Makes 4 side-dish servings.