6 large baking potatoes, peeled and cubed (Yukon Gold if possible)

1 8 oz pkg cream cheese, softened

1 8 oz carton of sour cream

¼ tsp black pepper

½ tsp white pepper

½ tsp salt

dash garlic salt

¼ c grated cheddar cheese                                                 

2-3 T melted butter

1 T horseradish (opt)

paprika

Boil potatoes in salted water until tender. Drain well and mash. Add everything but paprika, mixing well. Spoon into lightly greased 12x8x2 baking dish. COVER and bake at 325 for 35 minutes. Sprinkle with paprika. Makes 10 servings.

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Tater Tot Casserole

Phil Maxson

1 (30 ounce) package Tater Tots (about 10 cups)

6 tablespoons butter or margarine, melted and divided

1 (10 3/4 ounce) can condensed cream of chicken soup

12 ounces sour cream

1/2 cup milk

1/2 cup chopped green onion                                                                               Phil Maxson

2 cups shredded sharp cheddar cheese

1 cup crushed corn flakes

DIRECTIONS: Preheat oven to 375 degrees. Pour 4 Tblsp melted butter or margarine into 9x13-inch baking dish. In a medium bowl combine soup directions: Preheat oven to 375. Pour 4 T melted butter or margarine into 9x13-inch baking dish. In a medium bowl, combine soup sour cream, milk and green onions. Place half the potatoes in prepared dish, spread with half the soup mixture and sprinkle with 1 c cheese. Repeat layers.

In small bowl combine cornflakes and remaining 2 T melted butter or margarine. Sprinkle over casserole. Bake for 55-60 minutes.

Note: To prepare casserole a day ahead, omit cornflake topping, cover dish and refrigerate; add cornflakes before baking.