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Baked Potato Pie

1-1/2 lbs. potatoes, cubed (keep skin on, very nutritious)
1 Tbs. parsley, chopped
2 Tbs. Virgin Olive Oil
1 egg, lightly beaten
1/4 tsp. paprika
2-4 Cloves Garlic, crushed
pinch Oregano or other herbs of choice
Handful kernels corn (or other vegetable)

Preheat oven to 375° F. Place potatoes in a steamer basket over boiling water, cover and steam about 15 minutes or until tender. Drain and return potatoes to saucepan. Add parsley, beaten egg, garlic, oil, salt and pepper to taste. Mash potatoes until smooth. Stir in corn mixing thoroughly. Transfer mixture to a buttered shallow baking dish. Smooth top with a knife and sprinkle with paprika. Bake 20-30 minutes or until top is golden.

[ To add additional nutrients, use a coffee grinder to powder clean organic egg shell(s) of which 1/4-1/2 teaspoon is then stirred into the potatoes. This is one way our ancestors got needed nutrients such as: calcium, phosphorus, magnesium, sulphur, magnesium, potassium, copper, zinc, iron, silicon and boron. Other than calcium, most are in trace amounts. ]

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