30 baking potatoes
1 1/2 c. Imperial butter
2 tbsp. salt
1 tsp. pepper
2 c. warm milk
4 1/2 c. shredded Cheddar cheese
3 c. heavy cream, whipped

Peel and boil potatoes until tender; drain and beat in large bowl of electric mixer until fluffy, adding butter, seasonings and milk. Check seasonings; turn into buttered shallow casserole. Fold cheese into whipped cream and spread over potatoes. Bake at 350 degrees for about 25 minutes, only until golden brown. Casserole may be prepared ahead of time, the topping added just before baking. Yield 30 servings.