Creamy, Cheesy Potato Casserole

• 6 large potatoes
• 1/4 cup butter
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/3 cup green onion, chopped
• 1 pint sour cream
• 1 1/2 cups shredded cheddar cheese
• 1 cup crushed corn flakes
• 2 tablespoons butter

1. Preheat oven to 350.
2. Butter 2.5 quart casserole dish and set aside.
3. Bring 6 quarts of water to boil.
4. Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
5. While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
6. Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
7. Stir this soup mixture into the mashed potatoes.
8. Pour it all into buttered 2.5 quart casserole.
9. Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
10. Bake 45 minutes at 350.
11. Sprinkle with reserved chopped green onions before serving.

potatoes, butter, cream of chicken soup, green onion, sour cream, cheddar cheese, corn flakes, butter

Taken from www.food.com/recipe/creamy-cheesy-potato-casserole-190139 (may not work)