Mashed Potato Bake
Store potatoes in a paper grocery bag with an apple or two; keep in a cool, dark place. The gases given off by the apples will keep the potatoes from sprouting and retard spoiling.
3 baking potatoes, peeled, cut into cubes
6 Tbsp butter or margarine, divided
1 tsp salt
1 tsp garlic salt
1/2 tsp pepper
1/2 cup milk
1/2 cup bread crumbs
3 Tbsp grated Parmesan cheese
1 tsp dried parsley
Place potatoes in a saucepan; add enough water to cover. Cook until tender, about 25 minutes; drain. Add 3 tablespoons of the butter to potatoes in saucepan. Let stand, covered, for 2 minutes.
Add salt, garlic salt and pepper to potatoes. Mash with a potato masher, adding milk gradually. Preheat oven to 375°F. Lightly grease a medium casserole.
Spoon potatoes into prepared casserole. Sprinkle with bread crumbs and Parmesan.
Dot remaining butter over top of casserole. Bake for 15 minutes or until golden brown. Sprinkle with parsley before serving.
For home-style cooking on the run, use instant potato flakes. Prepare4 cups mashed potatoes according to package directions; mix in seasonings. Spoon potatoes into a greased casserole. Add toppings and bake as recipe directs in step 4.