4 c. potatoes, mashed with butter and milk
1/2 tsp. garlic salt
1 tbsp. parsley
1 c. grated cheddar cheese

TOPPING:

2 tbsp. butter, melted
1 1/2 c. cornflake crumbs
1/2 tsp. dry mustard
1/2 tsp. paprika

Stir garlic, parsley and cheese into hot mashed potatoes until cheese melts and is well blended. If potatoes are too stiff, add more milk. Spoon into lightly greased casserole dish. Top with cornflake mixture.

Cover and refrigerate or bake uncovered at 325 degrees for 20 minutes. If refrigerated, extend baking time 10-15 minutes. Can be made a day or two ahead and refrigerated until baking. Serves 6-8.