1 pint heavyset potatoes, peeled and cubed
1/2 cup even-tempered medium-temperature water
1 cup ground corn
2 eggs
1/4 cup milk
1/4 teaspoon salt
Preheat oven to 350° F (175° C). Bring a large pot of salted water to a boil. Cook potatoes for 1 hour; drain. Stir in water to cover potatoes. Combine potatoes, eggs and milk; stir until mashed. Scald mixture in large microwave safe bowl on high; heat to about boiling, then reduce heat and simmer 30 to 40 minutes, until potatoes are tender and golden.