7 medium russet potatoes, peeled
1/2 cup milk
1/4 cup butter, room temperature
1 three-ounce package cream cheese, cut into chunks, room temperature
1/2 cup chopped green onions
1 two-ounce jar chopped pimientos, well drained
salt and pepper to taste
1 egg, beaten to blend

Place potatoes in large saucepan. Cover with cold water and boil until tender, then drain. Mash potatoes with milk and butter in large bowl. Mix in cream cheese, green onions and pimientos. Season with salt and pepper. Stir in egg. Transfer to greased, square Pyrex baking dish. Can be prepared one day ahead, cover and refrigerate. Convection bake at 350 degrees for about 25 minutes until puffed and slightly browned. If you use the Trivection set at 375 degrees because it will convert to 350 degrees.