1 lg. env. instant potatoes
1 box Ricotta cheese (optional)
1 c. sour cream
M.S.G.
Salt to taste
1/4 tsp. pepper
1/2 tsp. chopped parsley
1/2 tbsp. dried onion
2-3 eggs
1 1/2 c. grated sharp Cheddar cheese

Cook and prepare potatoes per box instructions, omitting butter and extra milk. Put in mixing bowl and whip with beater all remaining ingredients except Cheddar cheese, adding eggs one at a time. Fold in 3/4 cup grated cheese. Put into a buttered 2 quart souffle dish, sprinkle with remaining cheese, and drizzle with melted butter and a few bread crumbs. Bake in 350 degree oven about 30 minutes. 6-8 servings.