Cheesy Potato Casserole

You all know I'm Mormon, right? These are an LDS staple and to be honest, one of the best comfort foods that I've ever had. I guess that's why they're also known as "Funeral Potatoes". These potatoes are amazing. I have to be careful when I cook these to make just enough for dinner... otherwise I end up eating the leftovers all by myself!

Cheesy Potato Casserole

5 large potatoes (should be about 10 cups chopped)
3 Tbsp butter
1 can cream of chicken soup
1 cup sour cream
1 cup milk
1/4 cup chopped fresh chives (or use green onions)
3/4 cup sharp cheddar cheese

Bread crumb topping (optional):

3/4 cup dry bread crumbs
2 Tbsp butter, melted
3 Tbsp Parmesan cheese

Wash and peel potatoes (if you like the peels leave them on like I do!). Dice potatoes into about 1/2 inch cubes. In large fry pan, saute the potatoes in butter until slightly browned and softened. Add potatoes to a 13x9 in baking dish. Mix together soup, sour cream, milk, cheese and chives. Pour evenly over potatoes without mixing. In a seperate bowl, mix together bread crumbs, butter and parmesan cheese. (I usually omit the butter at this point, there's enough oil from the cheese in my opinion to still get a nice crispy topping.) Sprinkle over the top of the soup mixture. Bake for 30 minutes at 350 F.

**If you're in a hurry, substitute one large package of frozen hashbrowns. If this is the case, grab a bag of Potatoes O'Brian for extra flavor (Potatoes with onions and peppers mixed in).