3poundsrusset potatoesabout 5 medium or 4 large, scrubbed
8tablespoonsbutterone standard cube
If your potatoes are large, cut them in half crosswise. Place scrubbed potatoes in a large pot and add enough cold water to cover. Bring to boil over high heat. Reduce heat and keep at a low boil for 15 minutes. Drain and set aside until just cool enough to handle (easier to peel while still warm).
Meanwhile, preheat oven to 350˚F. Butter a 13 x 9-inch baking dish.
Peel partially boiled potatoes with the help of a paring knife, most of the peel should slide off easily. Shred potatoes by hand or with a food processor fitted with the shredding disc. If using a food processor, empty the bowl at least once as you go to prevent the potato peels from compressing together. Transfer to a large bowl.
Melt butter in a small sauce pan. Add green onions, salt and pepper; stir to combine. Remove from heat.
In a medium bowl combine sour cream and butter mixture, stirring until smooth. Add cheese and stir to combine.
Add cheese mixture to shredded potatoes. With a wooden spoon or rubber spatula, stir thoroughly until cheese mixture is evenly distributed, coating each potato shred. Transfer mixture to prepared baking dish, spreading with a spoon or spatula to an even layer.
Bake 45-50 minutes until bubbly with lightly browned edges. Serve.
If you prefer firmer potato shreds, drop the par-boiling time to 12 minutes or even 10. Likewise, if you prefer a very tender potato, increase par-boiling time to 18 to 20 minutes.