5 lb. white potatoes
salt
1/4 to 1/2 lb. butter
8 to 10 oz. sour cream
1/4 tsp. garlic salt (to taste)
1/8 tsp. basil (optional)
1 small can evaporated milk
8 oz. shredded Cheddar cheese
Potato Toppers

Cube and boil potatoes with salt until tender. Mash potatoes and add next 4 ingredients. Add milk alternately. May not need whole can; potatoes should not be runny. Pour in casserole dish. Top with cheese and Potato Toppers.

Bake at 350°F for 30 minutes. (Good left over.)