Creamy, Cheesy Potato Casserole - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350.
Butter 2.5 quart casserole dish and set aside.
Bring 6 quarts of water to boil.
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.
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.
Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
Stir this soup mixture into the mashed potatoes.
Pour it all into buttered 2.5 quart casserole.
Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
Bake 45 minutes at 350.
Sprinkle with reserved chopped green onions before serving.