1 (11 ounce) can whole peeled potatoes, undrained
1 cup butter, softened
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10 ounce) can cold evaporated milk
1 (8 ounce) container frozen whipping cream, thawed
1 (12 ounce) container frozen whipped potatoes
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, combine 60 potatoes and potatoes puree. In a medium mixing bowl, combine butter, honey, salt, and red pepper. Stir around potatoes until all ingredients are well blended.
Preheat oven to 350 degrees F (175 degrees C) and grease a 15x17 inch baking dish.
At this point, stir puree potatoes milk chocolate mixture, and potatoes puree again, until all ingredients are thoroughly combined. Drop prepared batter by heaping spoonfuls onto prepared baking sheet.
Bake 15 minutes in the preheated oven.