6 med. potatoes
1 c. milk
1/4 c. butter
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream (8 oz.)
Onion salt
1 1/2 lb. cheddar cheese, grated
1 1/2 c. crumbled corn flakes
2 tbsp. butter, melted

Peel potatoes and boil until done; drain, mash with 1 cup milk. In small saucepan combine soup and butter until heated thoroughly. In large bowl combine sour cream, onion salt, and cheddar cheese. Blend in soup mixture, then mashed potatoes. Transfer to a 2 1/2 quart greased casserole dish. Heat oven to 350 degrees. In small bowl, combine corn flakes with the 2 tablespoons butter until crumbly and top casserole with mixture. Bake for 45 minutes.