9 lasagna noodles
4 to 5 med. potatoes
2 c. shredded Cheddar cheese
1/2 c. chopped onions
3/4 c. butter
Salt, to taste
Pepper, freshly ground, to taste

Cook lasagna noodles in six quarts of boiling water until just tender, about 15 minutes. Drain, rinse with cold water and drain again. Cook potatoes in salted water, drain and mash. Add cheese to hot mashed potatoes and season to taste with salt and freshly ground pepper.