4 lbs. baking potatoes, peeled and cut into large chunks
1/2 c. sour cream
2 eggs
1/3 c. milk
1/3 c. chopped fresh chives or minced scallions
1/4 c. butter
1/4 c. grated Parmesan cheese
1 t. salt
1/2 t. pepper
In large pot over high heat combine potatoes with enough water to cover. Bring to a boil; cook until tender, 20 to 30 minutes. Meanwhile, preheat oven to 350. Butter 2 quart baking dish. Drain potatoes; return to same pot. With potato mahser or mixer at medium speed beat in sour cream, eggs, milk, chives, butter, Parmesan, salt and pepper until smooth and fluffy. Spread half of mixture in baking dish. Mound remaining on top or transfer to pastry bag fitted with large star tip and pipe over. Bake until lightly browned, about 30 minutes.
