1. Blend Potatoes And Milk Together. Set Aside For Use In Step 3.

2. Blend Water, Butter Or Margarine, Salt And Pepper In Mixer Bowl.

3. At Low Speed, Using Wire Whip, Rapidly Add Potato And Milk Mixture To Liquid; Mix 1/2 Minute. Stop Mixer; Scrape Down Sides And Bottom Of Bowl.

4. Whip At High Speed 1 Minute. At Low Speed, Blend Slightly Beaten Whole Eggs Into Potatoes 1 Minutes. Whip At Medium Speed 1/2 Minute.

Do Not Overwhip. Spread Equal Amount Mixute Evenly In 2 Lightly Greased Steam Table Pans (12 By 20 By 4-Inches). Use Melted Butter. Brush Equal Amount Butter Over Potatoes In Each Pan.

5. Bake At 425 F. About 30 Minutes Or In 375 F. Convection Oven 20 Minutes Or Until Thoroughly Heated And Lightly Browned, On High Fan, Closed Vent. Garnish With 1 Tsp Ground Paprika Or 1 Tbsp Dehydrated Parsley.

Hot Liquid Before Adding Potato Mixture. Add Liquid In Step 4, During Whipping, Until Proper Consistency Is Obtained.

Hot Milk Or Hot Water; Mix Well.

And 3, Will Result In An Excessive Over Yield.