Recipes:
## Mashed Potato Bake
### INGREDIENTS
3 large baking potatoes, peeled, cut into cubes
6 tablespoons butter or margarine, divided
1 teaspoon salt
1 teaspoon garlic salt
½ teaspoon pepper
½ cup milk
½ cup bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley
**SERVES 4**
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### Make Ahead
Prepare this casserole as recipe directs but do not bake. Wrap well in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month.
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### VARIATION
Satisfy cheese lovers by adding ½ cup shredded sharp Cheddar cheese with the Parmesan in step 3.
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### 1
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.
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### 2
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.
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### 3
Spoon potatoes into prepared casserole. Sprinkle with bread crumbs and Parmesan.
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### 4
Dot remaining butter over top of casserole. Bake for 15 minutes or until golden brown. Sprinkle with parsley before serving.
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### Make It Quicker
For homestyle cooking on the run, use instant potato flakes. Prepare 4 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.
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