1 small box instant potato flakes
8 oz. sour cream
1/2 stick margarine
1 pkg. Hidden Valley Ranch Dressing Mix
1/2 tsp. garlic powder or fresh minced garlic
1 Tbsp. parsley flakes
1/2 cup milk
salt and pepper to taste
8 oz. shredded cheddar cheese
1 small can French fried onions

Put water on (whatever the package recommends) to boil. Add sour cream, butter, dressing mix and spices. Whisk potato flakes into water. Add milk as needed to thin potatoes to consistency you like. Spray a baking dish with non-stick cooking spray. Pour half of potatoes into dish. Top with half the cheese and onions. Repeat layers. Bake until cheese is melted and bubbly.

NOTE: This dish got it's name "Springs" Smashed Spuds because it's named in honor of my dear friend and sister in Christ, Evie. I made these for Evie the first time she ever visited me and she actually carried the leftovers home on the plane.........back to Colorado Springs! Thus, the name Springs Smashed Spuds. Thanks for the inspiration Ev!