2 lb. potatoes, peeled and cut into quarters 1/2 cup milk 2 Tablespoons butter 4 oz. grated strong cheddar Salt and white pepper 2 to 3 oz white breadcrumbs, lightly crisped A little melted butter
Boil the potatoes in salted water until cooked. Set oven to 425*F. Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning. Butter a 3 cup to 4 cup pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon. Spoon in the potatoe and cheese mixture and rough up the top with a fork. Brush with melted butter and bake for 20 to 30 minutes or until golden brown. Serves 4 to 6 Serve with pickled beets or red cabbage or with crusty brown bread.