6 large peeled potatoes
1/2 cup butter
2 teaspoons cornstarch
1 teaspoon salt
3 eggs
3 cups milk
3 tablespoons vodka
1 lemon slice
Cut potatoes in half. Peel up and stick ends together. Cut potatoes in half and place on a medium baking sheet. Cook in a large skillet on medium heat until tender, about 25 minutes, turning occasionally.
To the potato mixture add butter, cornstarch, salt, eggs and milk. Bring to a boil over medium heat and cook, stirring constantly, for 10 minutes. Reduce heat to medium and stir in vodka. Cook, stirring constantly, for 2 minutes. Reduce heat to low and stir in lemon slice. Immediately place a sheet of waxed paper onto the prepared potato peel and over the top of the potatoes, pressing the potatoes into the waxed paper.
Cover potatoes with waxed paper and allow to cool completely. Carefully remove potatoes out of the waxed paper, leaving potatoes whole. Place on a serving platter with waxed paper and sliced tomatoes over the top. Line a large, metal resealable plastic bag with aluminum foil and submerge potatoes in it on all sides. Place bag to soak potatoes with butter or margarine. Refrigerate potatoes for 24 hours or overnight before cutting into 4 large pieces.