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Potatoes A La Provencale

Mash and pass through a sieve two pounds of potatoes, season with pepper and salt. Grate two ounces of Swiss cheese, pound it with enough butter to make a paste, add a gill of milk and a teaspoonful of chopped parsley; put this in a sauté pan, add the potatoes, mix all well together and stir until the mixture is a pale brown Serve as a pyramid.