creamy baked mashed potatoes

we're not big fans of "plain." everything from our pancakes to our mashed potatoes general has some kind of fixer to enhance flavors or to dress up the mundane. i'm the first to admit that sometimes some combinations don't work out, but here is a combo that we love love love. in fact, we don't serve our thanksgiving potatoes any other way.

Creamy Baked Mashed Potatoes
yields about 8 servings

4 cups hot mashed potatoes
1 envelope knorr or lipton dry vegetable soup mix
3/4 and 1/4 cup shredded cheddar or swiss cheese
1 egg, slightly beaten

1) preheat oven to 375*.
2) in lightly greased 1-1/2 or 2 quart casserole dish, combine all but 1/4 cup cheese.
3) bake, uncovered for 40 minutes. top with remaining cheese and return to oven to bake for 5 minutes or until cheese melts.

*NOTES* this recipe doubles easily, but does not freeze well. you could add cooked crumbled sausage or chopped ham to this. we sprinkle french fried onions on with the last bit of cheese as well. this recipe works as well with both mashed real potatoes and instant potatoes. it makes a great breakfast, if you're into hearty potato breakfasts, that is. enjoy.