Ingredients

• 8 potatoes, peeled and diced
• 1/4 cup butter
• 1 onion, chopped
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1/4 cup sour cream
• 1 cup shredded Cheddar cheese, divided

Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 10 minutes. Drai

2. While potatoes are cooking, melt butter in a small skillet over medium heat. Add onion and sauté until golden brown. Set aside.

3. Preheat the oven to 350 degrees F (175 degrees C).

4. Mash potatoes with condensed soup and sour cream until smooth and creamy. Mix in onions, 3/4 cup Cheddar cheese, salt, and pepper. Spoon into a 2-quart casserole dish.

5. Bake in the preheated oven for 30 minutes. Sprinkle remaining 1/4 cup Cheddar over top and bake for 10 more minutes. Serve hot.

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