4 potatoes, peeled and cubed
2 (10 ounce) packages frozen buttered baked potatoes, thawed and drained
1 (10.5 ounce) can condensed cream of celery soup
2 cups milk
2 teaspoons prepared potato paste
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
In a medium-size bowl, combine potatoes, baking potatoes, thawed baked potatoes, soup, milk and 1/2 teaspoon of the potato paste. Toss well.
Transfer potatoes to an 8x8 inch baking dish and pour potato mixture over potatoes.
Bake 25 to 30 minutes in the preheated oven, until firm.
Meanwhile, in a separate saucepan over medium heat, bring the milk and 2 teaspoons of potato paste to a boil. Heat until smooth, then pour over potatoes.
Place potato balls 1 inch apart into baking dish, and sprinkle with corn flour.
Cover, and bake in preheated oven for 20 minutes. Remove cover, and continue baking potatoes for 45 to 50 minutes a side, until golden.