Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan.
Bake in the oven for 1 hour or until set and lightly browned.
Recipe courtesy of Mike Greene, Matthews Cafeteria, Tucker, GA