In a large pot, add enough water to cover the potatoes and bring to boil over high heat.
Scrub 6 medium potatoes. I always use Russet, but others should do. Poke each potato a few times with a fork. This will help them not “explode” in the pot. They may still split some but not as bad.
Add potatoes to the boiling water. Turn the heat down to low-medium so you don’t boil all the water off and cover.
Cook until fork tender. That is when you can stick them with a large fork, and it will go all the way through. About 40 minutes. Time may vary some due to the potatoes. Remove from the water and place in refrigerator to cool for a couple of hours.
Peel the potatoes. After they have cooled, the skin comes off easily with scrapping. Shred the potatoes.
Clean and slice six green onions. To the potatoes add 2 cups sour cream, 2 cups sharp cheddar cheese shredded, one teaspoon salt, 1/2 teaspoon pepper, and the green onions.
Mix well. Spray a larger baking pan with PAM and add the mixture. Smooth top. At this point, you can cook or cover and refrigerate for a day before cooking.
Preheat oven to 350 convection (375 conventional). Bake until golden brown. 35-40 minutes. A little more if cold from the refrigerator or a little less if a half recipe or a thinner pan.
Use the type of fresh potatoes you want.
Please do not use frozen hashbrowns. That will take the taste and texture down a couple of points.
Suggestions for variations in the discussion.
Make ahead and refrigerated for up to 3 days covered.
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