BB's Birthday Potato "Cake"

This makes a wonderful side dish for any kind of roast or steak. Candles are optional.

 

3          cups                  Yukon Gold potatoes,peeled, cooked and mashed (about 2 pounds, uncooked) 

½         cup                   milk
½         stick                  butter, cut into pieces
½         cup                    chopped scallions, minced

1          tablespoon         minced fresh parsley

1          tablespoon         minced fresh tarragon

1          tablespoon         minced fresh chives

2          large                  eggs, beaten

½         cup                    parmesan cheese, finely grated (optional)
1          cup                    self-rising flour (approximately)

                                     salt and pepper to taste

 

Using an electric hand mixer or table mixer, mix together all the ingredients until smooth, Add the flour last and sparingly so as not to make the dough too stiff.  It should be just firm enough to handle and shape. Press the dough into a 9-10 inch round shape and place on a lightly buttered tray or buttered parchment paper. Bake for 20-30 minutes at 425 degrees.  Slide the “cake” onto a warm serving platter and cut into pie-shaped wedges to serve.

Serves 6-8.