POTATO PIE

Make fluffy "instant" mashed potatoes.

1 10-inch unbaked pastry shell
1 pound cottage cheese
2 cups unseasoned mashed potatoes
1/2 cup sour cream
2 eggs
2 teaspoons salt
1/8 teaspoon cayenne
1/2 cup scallions, thinly sliced
3 tablespoons grated Parmesan cheese

Instructions:Put the cottage cheese through a food mill or sieve to make it
smooth. Beat the mashed potatoes into the cottage cheese.
Beat in the sour cream, eggs, salt and cayenne. Stir in
scallions. Spoon into pastry shell. Sprinkle the top with
grated cheese. Bake in 425 degrees for 50 minutes until
golden brown on top.

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