INGREDIENTS
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7-8 russet potatoes, peeled, cubed small (8 cups)
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1 10 oz can cream of mushroom soup
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1 cup sour cream
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6 oz cream cheese, room temperature
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2 Tbs butter
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3 cups grated cheddar cheese, divided
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1/3 cup green onions
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1/2 cup milk
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1 tsp garlic salt
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1/2 tsp pepper