POTATO PUDDING

2 cups finely diced potatoes
1 cup boiling water
1 1/2 cups hot milk
4 eggs, slightly beaten
!/3 cup chopped onion
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
1 to 2 tablespoons chopped fresh parsley (for garnish)

Cook potatoes in boiling water just until tender; drain.

Stir hot milk slowly into eggs. Add potatoes and remaining ingredients; mix well. Pour into a greased 1 1/2-quart casserole.

Bake at 350 degrees F (moderate oven) 40 minutes, or until set.

VARIATION:
Use 2 tablespoons fresh or frozen chopped chives in place of the parsley and onion.

Makes 6 servings, about 3/4 cup each
Source: Popular Ways with Potatoes, USDA Home and Garden Bulletin No. 43, 1966