Guest Author - Deborah Adams
3 eggs
2 c. light cream
2 c. mashed cooked potatoes (white)
1 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1 (10") unbaked pastry shell
Ground nutmeg
Toasted slivered almonds
FILLING: In mixing bowl beat eggs slightly with rotary beater. Stir in light cream, mashed potatoes, sugar, vanilla and salt. Beat with rotary beater until mixture is smooth. Pour into unbaked shell. Sprinkle with nutmeg. Bake at 350 degrees for 25 minutes. Bake additional 15 minutes more (approximately). Cool pie. Sprinkle with toasted almonds. Refrigerate when not using.
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