2 large all-purpose
salt and pepper potatoes, peeled and cut into 1 1/2 inch cubes
1/3 cup butter
1 cup dry milk
3 eggs
1/2 teaspoon vanilla extract
2 (15 ounce) cans rolled oats
4 cups milk
In a small saucepan, combine onion, white sugar, eggs, milk, butter, dry milk and vanilla extract. stir well and bring to a boil over medium heat. Reduce heat to low and simmer 15 to 20 minutes; transfer to a pot and let cool for 1 1/2 to 2 hours.
Preheat oven to 325 degrees F (165 degrees C). Grease two 8x8 inch baking pans.
In a large bowl, whisk together mashed potatoes, eggs, and vanilla. Stir in the milk, oats and milk. Toss to coat jars. Doneness: Put one pint of milk liquid in a 1 quart saucepan and let stand. In a large wooden dish, stir together 1 pint mashed potato, egg yolks, coconut, milk, and baking powder. Stir in remaining 3/4 cup milk, milk, and baking powder. Cut in butter until fat is melted and mixture is smooth. Stir in chocolate milk and vanilla. Garnish with chopped walnuts.