4 med. lg. potatoes, cooked and peeled
4 tbsp. corn oil butter
3 oz. cream cheese, softened
1/4 to 1/3 c. milk
1 egg beaten
1 tbsp. flour
1 tbsp. flour
1 tbsp. chopped fresh parsley
1 or 2 tbsp. minced fresh chives OR 1 tbsp. dried chives
1/4 to 1/2 tsp. salt
1/4 tsp. freshly cracked black pepper
1 (2.8 oz.) can onion rings

Preheat oven to 350 degrees. Lightly grease a 1 to 1 1/2 quart shallow baking dish; set aside. Drain and mash hot potatoes. Add butter and creamed cheese; beat until smooth. Slowly add milk as needed to mash potatoes. Add egg, flour and seasonings. Spoon potato mixture into prepared dish. Top with onion rings. Bake 20 minutes or until potatoes are piping hot and onions are golden brown. Serves 4 to 6.

Note: It may not be necessary to use all of the onion rings. Store extras in a plastic bag for use as a topping on another vegetable or meat dish.

Fresh Herb Note: Always use fresh herbs when available. When using dried herbs, be sure they are fresh and brightly colored.

Serve with baked chicken and steamed broccoli.