Cheesy Creamy Potatoes

• 3 lbs potatoes, peeled and cut up (approx 6 cups)
• 3 tablespoons kosher salt
• 1 (10 3/4 ounce) can cream of chicken soup
• 12 cup sour cream
• 1 (3 ounce) package cream cheese
• 2 tablespoons butter
• 1 cup shredded colby cheese (cheddar is fine)
• 3 tablespoons diced green onions
• 14 cup milk
• 14 teaspoon garlic powder
• 14 teaspoon fresh ground black pepper
• 4 tablespoons minced flat leaf parsley

1. In a large pot cook potatoes, covered in enough water to cover - add salt.
2. Cook for 10 to 12 minutes until tender.
3. Drain and rinse with cold water and drain again.
4. Using dry pot that you used to cook the potatoes, stir together soup, sour cream, cream cheese and butter.
5. Add half of shredded cheese, green onions, milk, garlic powder, pepper and parsley.
6. Stir in cooked potatoes and transfer mixture to a baking dish.
7. (in the event your pot is oven safe just use that).
8. Sprinkle remaining cheese on top and bake at 350 for 30 minutes or until heated through.
9. Let stand 5 minutes before serving.
10. If you prefer a browned cheese topping, broil for 10 minutes watching closely.
11. Prep Time includes dicing and boiling potatoes - cooking time does not include broiling.

potatoes, kosher salt, cream of chicken soup, sour cream, cream cheese, butter, colby cheese, green onions, milk, garlic, ground black pepper, flat leaf parsley

Taken from www.food.com/recipe/cheesy-creamy-potatoes-438695 (may not work)