Holiday Mashed Potatoes

• 8 large potatoes, quartered
• 4 large carrots, peeled and grated
• 1 pt. sour cream
• 1 can evaporated milk
• 1 lb. Cheddar cheese, grated
• 1/2 tsp. hot mustard (dry)
• 1 large egg
• 1/2 tsp. salt
• 1/2 tsp. pepper

1. Peel and boil potatoes until done.
2. Drain thoroughly.
3. Cook the grated carrots in 1 cup of water.
4. Be certain they
5. are thoroughly cooked.
6. Drain and dry out the excess liquid on paper towels.
7. Beat egg; add most of the sour cream, dry mustard, salt and pepper.
8. Add to potatoes and beat with electric beater.
9. Add the can of milk to potatoes a little at a time and taste.
10. Add more salt, pepper and dry mustard, if desired (careful with the dry mustard); add more sour cream.
11. Potatoes must be thin like cake batter.
12. They will dry out when baked.
13. Fold in grated carrots and half of the cheese.
14. Place in Pyrex dish (9 x 14-inch).
15. Sprinkle balance of cheese on top.
16. Bake at 350u0b0 until hot and cheese is golden brown.
17. This dish may be prepared days in advance and baked before serving.

potatoes, carrots, sour cream, milk, cheddar cheese, hot mustard, egg, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278924 (may not work)