Potatoes, peeled and diced
6 tbsp. butter
3 c. milk
3 c. cream
6 tbsp. cornstarch
Salt and pepper to taste
1 tbsp. onion flakes

Peel and dice potatoes to fill 3 quart Dutch oven. Cover with hot water, salt lightly, and boil until just tender. Combine all remaining ingredients; beginning with 1 cup milk and the cornstarch, using a wire whip to smoothly blend. Heat this mixture thoroughly, cooking until smooth and creamy. Drain potatoes when tender and pour hot cream mixture over them. Bake 1 hour at 350 degrees, uncovered. Stir twice to prevent browning.