6 med. potatoes, cooked, peeled and shredded
2 c. shredded cheddar cheese
1/4 c. butter
1 1/2 c. sour cream (room temperature)
1/3 c. chopped onion or chives
1 tsp. salt and pepper

Cook potatoes in skin. Cool, peel and shred. Combine cheese and butter in saucepan over low heat. Stir until almost melted. Remove from heat and blend in sour cream, onions, salt and pepper. Fold gently into potatoes, and pour mixture into a greased 2 quart casserole. Bake at 350 degrees for 30 to 35 minutes. Serves 6.