2 1/2 pounds potatoes, quartered
1 cup dry milk powder
1 cup evaporated milk
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 cup butter (room temperature)
1 cup butter, melted
1/2 cup all-purpose flour
1 cup softened cream cheese
1/2 cup packed brown sugar
1/2 teaspoon baking powder
10 eggs
3 1/2 teaspoons milk
1 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Prepare a Ruth's milk shake to mix the milk/powder. Chill in refrigerator until butter is melted. In a medium bowl, cream together butter and 1/2 cup brown sugar until smooth. Beat in 1/2 teaspoon salt and 1/2 teaspoon nutmeg; gradually stir in flour and cream cheese.
Transfer milk mixture to a medium saucepan; add 1/2 cup sugar and vanilla. Stir in eggs and vanilla. Whisk in milk mixture, mixing until stiff peaks form. Pour half of the liquid evenly into prepared crust. Bake in the preheated oven for 60 minutes or until a toothpick inserted into center of the cake comes out clean. Cool a few minutes before cutting.