INGREDIENTS
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2 pounds potatoes
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1/4 cup milk
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1 egg, beaten
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2 tablespoon butter
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1 teaspoon Dijon mustard
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2 teaspoon dried chives
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 pound fresh or frozen salad shrimp
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1 (10-3/4-ounce) can condensed cream of shrimp soup
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1 (8-3/4-ounce) can whole-kernel corn, drained