potato canned salmon dish

This is quite tasty!  The reviews on the post said it was bland, but I wonder if that depends upon the quality of the salmon - and what I have is great.  I did also have a heavy hand with the salt and pepper, and I don't know how it will be as leftovers.  But, it's very nice when from oven.

Ingredients

1 14.75-ounce can pink salmon (with bones), drained
2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup milk
4 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons (packed) freshly grated Parmesan cheese (I used sharp cheddar)
2 large eggs
1/2 cup chopped green onions (1 bunch)

Preparation

Preheat oven to 400°F. Oil pan (pie plate or oval baking dish).  Separate salmon into chunks, leaving bones intact (bones are very soft and will blend into potato mixture). Remove black pieces of skin; feed to dog. Set salmon aside.

Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Mash.  Add milk and cheese. Season with salt and pepper. Stir in eggs. Stir in salmon and green onions. Transfer mixture to prepared dish.

Bake casserole until golden and heated through, about 30-45 minutes.