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8 or 9 potatoes, boiled in
1 tsp. dried mustard
1/2 c. grated Cheddar cheese
1 1/2 tsp. salt
1/2 pt. sour cream
1 c. milk

Boil potatoes; peel when cool. Shred into buttered
casserole. Mix together mustard, cheese, salt, sour cream and
milk. Pour over potatoes. Sprinkle with paprika and cut small
pieces of butter on top. Refrigerate overnight. Remove 1 hour
before baking. Bake 1 hour uncovered at 350 degrees.

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