Holiday Mashed Potatoes Cheese and Corn Flakes

Red and green flecked potatoes
make a festive holiday casserole.
Bake in the oven or in microwave.

Ingredients
8 medium potatoes (about 3 pounds)
6 sun-dried tomatoes, patted dry
3/4 cup sour cream
4 ounces cream cheese, cut into pieces
3 tablespoons butter, divided
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons to 1/4 cup milk
1/2 cup sliced green onions
1/3 cup corn flake crumbs
2 tablespoons finely shredded Parmesan cheese
2 tablespoons chopped fresh parsely

Directions:
Peel and quarter potatoes.
In Dutch oven cook potatoes
in enough boiled salted water to
cover for 20 to 25 minutes or until tender.
Meanwhile, in small bowl combine tomatoes
and enough hot water to cover.
Let stand for 10 minutes. Drain.
Finely chop. Set aside.
Mash potatoes with potato masher.
Add sour cream, cream cheese,
2 tablespoons of the butter,
garlic, salt and pepper.
Mix until well combined.
Gradually mix in enough milk to
make potatoes light and fluffy.
Fold in onions and tomatoes.
Spoon into 2-quart casserole
coated with cooking spray.
Cover and refrigerate for 2 hours.
Bake, covered, at 350 degrees F. for 40 minutes.
Meanwhile, melt remaining butter.
In small bowl toss together corn flake crumbs,
Parmesan cheese, parsley and butter.
Uncover potatoes. Sprinkle with Crumbs mixture.
Bake, uncovered, at 350 degrees F. for 15 minutes
until top is browned and potatoes are heated through.