Ingredients
– 2 pounds of potatoes, peeled and cubed
– 1 cup sour cream
– 1 cup cream of chicken soup
– 1 cup shredded cheddar cheese
– 1/2 cup green onions, chopped
– 1/2 cup butter, melted
– 1 cup corn flakes, crushed
– Salt and pepper to taste
Equipment Needed
– Large pot for boiling potatoes
– Mixing bowl
– 9×13 inch baking dish
– Measuring cups and spoons
– Potato masher or mixer
– Oven
Step-by-Step Instructions
First, I start by boiling the cubed potatoes in a large pot of salted water. This usually takes about 15-20 minutes until they are tender. I like to test them with a fork—if they break apart easily, they’re ready. Once done, I drain the potatoes and let them cool for a few minutes. I then transfer them to a mixing bowl and start mashing until they reach my desired creaminess. (See the next page below to continue steps…)