6 med. potatoes
1 pt. (16 oz.) sour cream or sour cream alternative
1 (10 oz.) can cream of chicken soup (cream of mushroom or cream of celery may be substituted)
1 1/2 c. grated cheddar cheese
1/4 c. soft butter
1 c. corn flake crumbs
Salt & pepper to taste

Boil potatoes and cool thoroughly. Peel and grate cold potatoes in bowl. In separate bowl, mix together: sour cream, soup and cheese and butter. With 2 forks toss sour cream mixture together with potatoes, being careful not to mash potatoes further. Place in buttered 9"x13" baking dish. Top with crumbs. Bake 1/2 hour at 350 degrees, uncovered.