6 medium potatoes, boiled in skins
1/4 cup puls 2 tablespoons (tbsp) of butter
2 cup chedder cheese, shredded
2 cup sour cream
1/3 cup whole green onions, chopped
1 teaspoon (tsp) salt
1/4 teaspoon (tsp) white pepper
Chill potatoes and peel. (I cook day before). Greate into mixing bowl. Combine 1/4 cup butter and cheese over low heat, stirring occasionally until almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Pour over potatoes; stir lightly. Turn into 2 quart casserole. Dot with remaining butter. Bake at 350 degrees for 45 minutes.