Ingredients

1-1/4 pounds new potatoes
1/2 C. onions, minced
2 Tbsp. unsalted butter
1 egg, large, well beaten
1/2 C. skim milk
1 tsp. salt
1/2 tsp. white pepper, freshly ground

Cooking Instructions

In saucepan, cover potatoes with water and bring to a boil. Reduce heat; cover and cook until potatoes are tender. Meanwhile, Saute onions in butter until golden brown. Drain potatoes. Cool slightly with cold water; peel. Rice potatoes through a potato ricer into a large bowl. Stir remaining ingredients and onions into riced potatoes. Spoon mixture into well-greased baking dish. Bake at 375 degrees F. about 40 minutes or until well browned.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)