3	qt.	instant white potatoes (6 lb. 2 oz. or 1-No. 10 can)
2 3/4	cups	nonfat dry milk (12 oz.)
13 1/2	qt.	boiling water
2	cups	butter or margarine (1 lb.)
3	tbsp.	salt
5 1/2	cups	whole eggs (28 eggs)
1/2	cup	butter or margarine

Blend potatoes and nonfat dry milk together. Set aside. Add water, butter or margarine, and salt to mixer bowl. Stir to blend. On low speed, rapidly add potato and milk mixture to liquid; mix 1/2 minute. Stop machine and scrape down sides and bottom of bowl. Add pepper. Add eggs to potatoes. Beat until light and fluffy. Spread approximately 2 gallons of mixture on each of two sheet pans (18 x 26-inch). Melt 4 oz. (1/2 cup) butter or margarine; brush over top of potatoes. Bake at 425 degrees F. until thoroughly heated and lightly browned, about 20 minutes.

Serves 100