5 large russet potatoes, peeled and chopped into 1-2 inch cubes
6 tbsp butter, softened
3/4 cup whole milk (add more milk if potatoes are too thick)
3 heaping tbsp sour cream
1/2 cup Parmesan cheese
1 tsp salt
1 tsp seasoned pepper
1 tsp garlic powder
3 green onions
1 cup shredded cheddar
boil potatoes til tender, drain, return to pot, add butter, mild and sour cream…beat til smooth. stir in Parmesan, salt, pepper, garlic powder and green onions. transfer to baking dish, top with cheddar and bake 15 minutes at 350 til cheese is melted.
