Start by peeling your potatoes and dicing them into 2-inch cubes. Add to a pot or enameled dutch oven, and fill with water until potatoes are just covered. Over medium heat, bring to a boil for about 20 minutes. You may need to turn the heat down as the potatoes begin to cook to prevent the water from boiling over. I have my cover loosely on the dutch oven to allow some heat to escape and to watch the boiling of the potatoes. The potatoes are done when they are fork-tender and no longer crunchy. Drain the potatoes and place back into your cooking pot.

While the potatoes are cooking, add your ground beef to a dutch oven and begin to brown over medium heat. This should take about 10 minutes. Add the Lipton French Onion Mix to the beef as it begins to cook as well as the minced garlic. Ladle out grease from the ground beef as needed.

Once the beef is done cooking, add a layer of vegetables. For this recipe, I used 2 cans of drained sweet corn.

To the drained potatoes add the butter, cream cheese, milk, salt, and pepper. Mashed or whip the potatoes until your desired consistency.

Layer the potatoes on top of the vegetables and bake in the oven for 15-20 minutes until pockets of golden brown form on top. Sprinkle with scallions or parsley.