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

TOPPING:

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

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

Cover and refrigerate or bake uncovered at 325 degrees for 20 minutes. If refrigerated, extend baking time 10-15 minutes. Good served with plain meat dishes. Can be made a day ahead and refrigerated until baking.