From Pat Barger’s Queen Anne CK, adapted from Helen Quat’s The Wonderful World of Freezer Cooking.
Cook 12 peeled chunked potatoes in boiling water until tender. Drain and mash with a potato masher.
Heat 6 T butter in 1 c milk. Beat into potatoes with
1 T salt, 1/2 t pepper, 3 eggs, 1/2 c chopped chives and 3 T poppy seeds.
Shape using a spoon or decorating tube. Place on top of casserole or freeze. If you are making a fancy shape, freeze on a tray before bagging.
To serve, partially thaw in frig and bake until heated thru and a little browned.
Makes 12 servings