My late friend, Ruth Lagasse, brought this recipe along with some delicious barbequed pork country style pork ribs 26 years ago when I was put to bed with my first pregnancy. I'm making it tonight again. A little labor-intensive, but well worth it.
4 large potatoes, peeled
4-6 large carrots, peeled
Cook until very soft.
Mash or sieve into a large bowl.
Beat until light and fluffy:
1 egg
1 c. sour cream
salt, pepper, dry mustard to taste
Combine potato-carrot mixture with egg mixture
Pile into buttered casserole dish. Top with Parmesan cheese and butter
Bake at 325 for 30 minutes.
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