Mashed Potatoes Baked With Cheese

• 4 large Idaho potatoes, about 1 1/2 pounds
• 4 garlic cloves, peeled
• Salt to taste
• 1 cup milk
• 2 tablespoons butter
• 1/2 teaspoon nutmeg, freshly grated
• 1 egg, beaten
• Freshly ground black pepper to taste
• 3 tablespoons grated Parmesan or other cheese

1. Peel potatoes and rinse well.
2. Place potatoes and garlic in a saucepan with water to cover.
3. Add salt and bring to a boil.
4. Simmer 15 to 20 minutes or until potatoes are tender.
5. Drain and mash and place in a saucepan.
6. Preheat broiler.
7. Heat milk in a saucepan.
8. Add butter and nutmeg to milk.
9. Stir with a wooden spatula until butter melts.
10. Add milk gradually to the potatoes, stirring with a spatula.
11. Add egg and blend well.
12. Add salt, if desired, and pepper.
13. Spoon potatoes into a heatproof serving dish measuring 1 1/2 by 6 1/2 by 10 1/2 inches.
14. Smooth top with a spatula and sprinkle with cheese.
15. Place potatoes under broiler until nicely browned.

potatoes, garlic, salt, milk, butter, nutmeg, egg, freshly ground black pepper, other cheese

Taken from cooking.nytimes.com/recipes/8759 (may not work)